Ingredients
Mixing spiral: Mix on low speed for 3mins. Add half of sugar at the beginning and the other half at the end. Then, mix 10min on fast speed
Dough temperature: 26°C
Bulk fermentation: Koenig Divider 60 deposit, finger roll programme
Scaling and pre-shaping: N/A
Intermediate proofing: N/A
Make Up: Lay the finger rolls on a tray
Final fermentation: 60min at 38°C and 80% humidity.
Baking: Spray with Sunset Glaze and bake for 12min in a deck oven with 230°C at the top and 220°C at the bottom. Close the damper after 12 mins.
*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.
Move to a fully plant-based brioche and significantly reduce your environmental footprint. 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*.
