Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.150
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Orange zest
0.200
Chocolate pieces
0.400
Total Weight: 2.420

Method

Chocolate and Orange Tear and Share Brioche

1. Place all of the ingredients (except chocolate pieces) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Add chocolate pieces on slow speed for 1 minute.
5. Scale 320g into paper case.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 18 minutes.
8. Spray with glaze out of the oven.

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.150
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Orange zest
0.200
Chocolate pieces
0.400
Total Weight: 2.420

Method

Chocolate and Orange Tear and Share Brioche

1. Place all of the ingredients (except chocolate pieces) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Add chocolate pieces on slow speed for 1 minute.
5. Scale 320g into paper case.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 18 minutes.
8. Spray with glaze out of the oven.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Brioche, Occasion Bread