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Brioche Milk


Flour 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Sugar 12% 1200 g
Proson Wit Bourgondy (white) » 5% 500 g
Fresh Yeast 5% 500 g
Salt 1,5% 150 g
Water approx. 48% 4800 g
Working method
Kneading Mix all ingredients into a well developed dough
Dough temperature Approx. 28-30ºC
Scale Approx. 2100 grams for 30 pieces
Dough rest Approx. 20-30 minutes
Moulding Divide and round up, place the dough pieces on baking sheets
Final proof Approx. 60-70 minutes
Baking Approx. 10 minutes at 220ºC
BRC Halal Kosher RSPO Skal

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