Mixing spiral |
Mix on low speed for 8-10min. Add half of sugar at the beginning and the other half at the end. Then, mix 5min on fast speed |
|---|---|
Dough temperature |
26°C |
Bulk fermentation |
5min |
Scaling and pre-shaping |
60g and pre-shape long |
Intermediate proofing |
In the freezer for few minutes |
Make Up |
Shape round and place 8 pieces into a Nanterre mould |
Final fermentation |
85min at 33°C and 85% humidity. |
Baking |
30min in the oven at 170-160-170°C. |
Move to a fully plant-based brioche and significantly reduce your environmental footprint. Sapore Sally enhances the buttery notes from the Mimetic. Our innovative solutions include a plant-based bakery mix that enables the replacement of 100% egg and significantly reduce the fats content, but also a plant-based egg-wash and a dairy butter alternative. This lowers the demand for vegetable oil, egg and dairy, and thereby reducing associated CO2 emissions by up to 41%, compared to a butter brioche*. *This calculation was made by GF Impact, using the Product Environmental Footprint methodology (study conducted in 2024). Based on general assumptions and may vary. Actual emissions can differ due to changes, such as sourcing, manufacturing process, or transportation methods.