• IREKS BRIOCHE MIX: 1.000 kg
• Whole Egg: 0.100 kg
• Butter or Vegetable Oil: 0.100 kg
• Dry Yeast: 0.020 kg
• Water or Milk (approx.): 0.350 l
• Total Weight: 1.570 kg

Mixing Time: 2 + 12 minutes, spiral mixer

Dough Temperature: 25 – 26° C

Bulk Fermentation Time: 10 minutes

Scaling Weight: 0.030 – 0.080 kg

Intermediate Proof: None

Instructions for Use: After bulk fermentation, scale the dough to desired pieces. After the intermediate proof, place them to greased trays and moulds. Put them in the improver-room for final fermentation then brush them with egg-wash.

Topping: None

Final Proof: 70 minutes

Baking Temperature: 190 - 180° C

Baking Time: 20 - 25 minutes