Product Key 5965 – 25 kg packaging
CONFECTIONERY
VIENNA BRIOCHE
ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
VIENNA BRIOCHE BASIC RECIPE Α
ΥΛΙΚΑ
- 1.000 g mixture ,
- 450 g water ,
- 50 g butter ,
- 50 g yeast
ΕΚΤΕΛΕΣΗ
- Mix 3 minutes on speed 1 ,
- 12 minutes on speed 2,
- Dough temperature: 27oC ,
- Rest: 15 minutes ,
- Shaping ,
- Proofer: 28oC ,
- 70% humidity ,
- Baking: 175-180οC (after smearing with egg)
VIENNA BRIOCHE BASIC RECIPE B
ΥΛΙΚΑ
- 1.000 g mixture ,
- 480 g mixture ,
- 50 g butter
ΕΚΤΕΛΕΣΗ
- Mix 3 minutes on speed 1 ,
- 12 minutes on speed 2,
- Dough temperature: 27oC ,
- Rest: 15 minutes ,
- Shaping,
- Proofer: 28oC ,
- 70% humidity ,
- Baking: 175-180οC (after smearing with egg)