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. | |
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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. |
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!
302.72 Kcal
Energy
1273.73 Kj
Energy
9.32 g
Fat
3.97 g
Saturates
45.33 g
Carbohydrates
9.77g
Sugars
*
Energy 302.72 Kcal | ||
Energy 1273.73 Kj | ||
Fat 9.32 g | ||
Saturates 3.97 g | ||
Carbohydrates 45.33 g | ||
Sugars 9.77g | ||
Fibers 1.85 g | ||
Protein 8.99 g | ||
Salt 0.77 mg |