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Sonnet Briochemix 30%

Sonnet Briochemix 30%
Mix with salt for the preparation of French brioche.

  • Unique and distinctive end product
  • Based on typical French brioche 'sweet and tender as butter'
  • Long tenderness and a consistant end product

This information is a summary of the product specification.
Always consult the complete product specification.

Product information
Working method / Dosage
30% mix and 70% flour
Physical appearance
  • Dry matter 95%
  • Powdered
  • Light dusty
  • Creamy colour
Ingredients information
Ingredients
  • sugar (30%)
  • pre-gelatinized wheat flour (15%)
  • wheat flour (15%)
  • wheat gluten (15%)
  • butter powder (15%)
  • vegetable oil (rapeseed, palm) (4%)
  • emulsifier (E471, E472e) (4%)
  • dried glucose syrup (3%)
  • flavouring (butter) (<1%)
  • enzymes* (wheat) (<1%)
  • flour treatment agent (E300, E920) (<1%)
  • colour (E160a) (<1%)
  • The percentages mentioned above are round off. Everything above 10% is reproduced as a multiple of 5.
  • Our products comply with the EU directives.
  • * processing aid
Allergens information

The article contains the matter mentioned (as ingredient) or may contain the
matter. Gluten
The article contains the matter mentioned (as ingredient) or may contain the
matter. Corn/Maize
The article contains the matter mentioned (as ingredient) or may contain the
matter. Milk protein
The article contains the matter mentioned (as ingredient) or may contain the
matter. Lactose
The article contains the matter mentioned (as ingredient) or may contain the
matter. Wheat (such as spelt and khorasan wheat)


Code:
The article contains the matter mentioned (as ingredient) or may contain the
matter. The article contains the matter mentioned (as ingredient) or may contain the matter.
The article may contain traces of the matter (due to cross-contamination). The article may contain traces of the matter (due to cross-contamination).

The Profit of Waste

The Profit of Waste

Release agent advice

Release agent advice
BRC Halal Kosher RSPO Skal

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