Chocolate and Orange Tear and Share Brioche
Chocolate and Orange Tear and Share Brioche — a Bakels recipe, makes 75 brioche. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 7 min
- dough temperature
- 24-26 °C
- mixing time (adding chocolate and zest, slow speed)
- 1 min
- proofing time
- 55-65 min
- baking temperature
- 220 °C
- baking time
- 16-20 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10 kg | 100% |
| Sugar | 1.5 kg | 15% |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1 kg | 10% |
| Yeast | 0.7 kg | 7% |
| Water | 5 kg | 50% |
| Chocolate pieces | 4 kg | 40% |
| Orange zest | 2 kg | 20% |
Method
Add all ingredients (except chocolate and zest) into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Add chocolate and zest over 1 minute on slow speed.
Scale at 320g into paper case.
Prove for 55-65 minutes.
Bake at 220°C for 16-20 minutes.
Glaze with Bun Glaze RTU.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.