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CROI BRIOCHE
CODE
PC410
BAGS
15 Kg
DOSAGE
100%
SHELF LIFE
12 months max 20°C

CROI BRIOCHE

Complete mix to prepare leavened sweets.

• Smooth and regular dough
• Good leavening resistance
• Suitable for creases
• Good development
• Dough suitable for processing with automated systems
• Stable in freezing process

HOW TO USE

  • CROI BRIOCHE 10,000 kg
  • Yeast 0,600 kg
  • Water (cold) 2,500 kg
  • Whole eggs 1,000 kg
  • Flavours to taste
  • Puff pastry margarine* 3,000 kg

METHOD

Knead the first 5 ingredients with a spiral mixer for 4 minutes at speed 1 and 6 minutes at speed 2 (cold dough).
Let the dough rest for 30 minutes at 15-20° covered with a cloth.
Roll out the dough and add the margarine creating three folds in thirds for less puffing or two folds in thirds for more puffing.
Allow the dough to rest for 20 minutes, during the winter period at room temperature and in the winter at 5°C covered with a cloth;
Pull and make pieces.
Let rise in a proofing chamber for 90/120 minutes at 30°C and 80% humidity.
Ten minutes before putting in the oven, shine with “Er Brillo”.
Bake at 220° for about 18 minutes.

(*) For a better processing of the margarine, previously mix it with 200g of flour and 100g of powdered sugar.

VARIATIONS

Brioche, Croissant, Veneziane, Pizze dolci, Trecce o Kränze.