Complete product powder for making all kinds of brioche masses.
1 kg of complete brioche
0.42 l water
0.06 kg of fresh yeast
Add all ingredients and knead for 15 minutes.
Extend the mass taste.
Leavening time: 45-60 minutes.
Cooking: 200-220ºC for 15-20 minutes.
Product indicated for manufacture of brioche mass for
daily use, having some cold tolerance.
Bag of 15 kg