S500 & CORMAN PATISSIER BUTTER - Brioche

Puratos ingredients

CORMAN PATISSIER BUTTER 10KG
S 500 SURACTIV RED

All ingredients

Bakers Flour	10.000kg	100%
Water	2.000kg	20%
Yeast	0.900kg	9%
Salt	0.170kg	1.7%
Sugar	1.000kg	10%

Recipe

Dough temperature 25-27°C.

Method

Mixing:
Spiral mixer mix for 2minutes slow and 6-8 minutes fast.

Processing
- Scale as desired- 60-80g for rolls.
- Hand-up, rest 5-10 minutes.
- Mould as desired.
- Or strait through a roll plant.

Proving
Prove at 30-35C, 80-85% humidity.

Baking Guide
Oven temperature 190-200°C
Baking time 8-15 minutes depending on size.