Bánh mì NutriBrioche

Ingredients

Working Method

Mixing spiral

  Put all ingredients except Mimetic in a mixing bowl, mix for 10’ slow. Add Mimetic and mix again 10’ slow. Give a short fast speed if needed. 

Dough temperature

 

26°C

Bulk Fermentation

 

Overnight bulk fermentation at 3°C and 80% humidity

Scaling and Shaping

 

Divide the dough in 80gr pieces and shape them round.       

Intermediate Proof

  Place again dough piece at 3°C for 10 minutes as intermediate proofing. 

Make Up

 

Shape round and place 8 pieces into a “Nanterre” mold previously greased

Final Fermentation

 

2h 30 min at 28°C and 80% humidity.

Decoration   

Apply Sunset Glaze EC.

Baking

 

In the deck oven at 180°C Top – 180°C Bottom for 25 min

Cooling

 

After baking, directly place on a grid. When the core temperature is at 36°C, pack in plastic bags.

Nutribrioche

Let your customers indulge in the guilt-free pleasure of this brioche. This NutriBrioche contains 30% less fat and 30% less calories versus the average brioche in the market thanks to the usage of our Easy Soft’r Brioche including the Puratos Puraslim technology. We also added Sprouted grains, to ensure that every nutritional bite is packed with flavor.
So go ahead, offer your customers this delicious brioche, and feel good knowing that they are fueling their body with wholesome ingredients. It's the perfect balance of taste and nutrition, all in one irresistible package!

Discover Nutrition info

302.72 Kcal
Energy

1273.73 Kj
Energy

9.32 g
Fat

3.97 g
Saturates

45.33 g
Carbohydrates

9.77g
Sugars

*