Brioche Bun Mix is a premix developed to produce soft brioche buns.
Cool and dry conditions
365 days
Powder
Wheat flour, Soybean
1. Combine all ingredients in a mixing bowl and mix for 2 minutes on low speed, followed by 7 minutes on high speed.
2. Proof the dough at 26–28°C until the desired development is achieved.
3. Scale the dough and allow it to rest for 10 minutes.
4. Mould the dough using a bun divider.
5. Place the buns on trays and proof for approximately 60 minutes.
6. Bake at 200°C for 10–18 minutes, depending on bun size and oven conditions.
7 Optional: After baking, glaze the buns and sprinkle with sesame seeds.
20% on flour weight.
Sucrose, Potato Starch, Anti-caking Agent (E170), Sodium Chloride, Powder Fat [Vegetable fat (palm fruit: antioxidant BHA), Maltodextrin, Emulsifier (E471), Soya protein and Anticaking agent (E551)], Preservative (E282), Wheat Flour, Emulsifier (E481), Enzymes, Oxidizing Agent (E300), Colourants (E104, E110), Flavourant and Inactive Yeast
1. Combine all ingredients in a mixing bowl and mix for 2 minutes on low speed, followed by 7 minutes on high speed.
2. Proof the dough at 26–28°C until the desired development is achieved.
3. Scale the dough and allow it to rest for 10 minutes.
4. Mould the dough using a bun divider.
5. Place the buns on trays and proof for approximately 60 minutes.
6. Bake at 200°C for 10–18 minutes, depending on bun size and oven conditions.
7 Optional: After baking, glaze the buns and sprinkle with sesame seeds.
20% on flour weight.
Sucrose, Potato Starch, Anti-caking Agent (E170), Sodium Chloride, Powder Fat [Vegetable fat (palm fruit: antioxidant BHA), Maltodextrin, Emulsifier (E471), Soya protein and Anticaking agent (E551)], Preservative (E282), Wheat Flour, Emulsifier (E481), Enzymes, Oxidizing Agent (E300), Colourants (E104, E110), Flavourant and Inactive Yeast
