Recipe libraryIREKS recipeSweet yeast bakeryMakes 1.200 kg/30 pieces scaling weight; total dough weight 20.3 kg · 1 component
Brioche using VOLTEX
Brioche using VOLTEX — an IREKS recipe, makes 1.200 kg/30 pieces scaling weight; total dough weight 20.3 kg. Uses IREKS Voltex Multipurpose Bread Improver 25 kg.
- mixing time (dough without butter)
- 7 + 5 min
- mixing time (slow, spiral mixer)
- 8 min
- dough temperature
- 26 - 27 °C
- bulk fermentation time
- 60 - 90 min
- scaling weight
- 1.200 kg/30 pieces
- intermediate proof time
- approx. 20 min
- final proof time
- 70 - 90 min
- final proof temperature
- 26 °C
- baking temperature
- 150, dropping to 140 °C
- baking time
- approx. 35 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.1 kg |
| Whole egg | 3 kg |
| Sugar | 1.7 kg |
| Salt | 0.2 kg |
| Yeast | 0.7 kg |
| Water (cold) | 2.1 kg |
| Butter, soft | 2.5 kg |
Method
Mix the dough without the butter.
Then add the butter to the dough and mix slowly again.
After the bulk fermentation time, scale the dough in pieces, mould round and allow to prove.
After the intermediate proof, divide into 30 pieces, mould round and place 8 - 10 pieces in a greased tin.
Allow to prove. After the final proof, wash with egg and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.