Description

Complete product powder for making all kinds of brioche masses.

Application

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.

Characteristics

Product indicated for manufacture of brioche mass for
daily use, having some cold tolerance.

Package

Bag of 15 kg