Chocolate Brioche Rolls using MELLA BRIOCHE POF
Chocolate Brioche Rolls using MELLA BRIOCHE POF — an IREKS recipe. Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time
- 5 + 6 min
- dough temperature
- 26 °C
- bulk fermentation time
- 15 min
- intermediate proof time
- 15 min
- final proof time
- approx. 90 min
- baking temperature
- 230 °C
- baking time
- approx. 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10 kg |
| Yeast | 0.45 kg |
| Water, approx. | 4.5 kg |
| Chocolate drops (gradually add towards the end of the mixing time) | 3 kg |
Method
Mix for 5 + 6 minutes in a spiral mixer. Gradually add the chocolate drops towards the end of the mixing time.
Bulk fermentation: 15 minutes.
After the bulk fermentation time, divide the dough into 30 pieces (scaling weight 1.200 kg/30 pieces) and allow intermediate proof of 15 minutes.
After the intermediate proof, mould the dough pieces round and place 3 x 8 pieces on greased trays (60 x 20 cm each) and allow to prove.
Bake after the final proof.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.