Ingredients
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.
*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 chocolate 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 compared to a butter brioche*. Moreover, the recipe is crafted with sourdough made from regenerative whole wheat—a farming approach that aims to restore the ecosystem and the soils, and ensure food supply for the future generations. Sapore Eleanor brings a balsamic acidity which gives an interesting contrast with the chocolate notes. Finally, the brioche is featuring Belcolade Cacao Trace certified chocolate, the high-quality chocolate that support the cocoa farmer and protect the environment.
