Source of fibres
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Our recipe
With a 100% mix:
- Mix 100% for Red Lentil, Chickpea & Quinoa Brioche – 50.9%
- Yeast – 1.3%
- Egg – 25.4%
- Butter -22.4%
With a 35% premix:
- T45 flour – 28.7%
- Premix 35% for Red Lentil, Chickpea & Quinoa Brioche – 15.5%
- Salt – 0.8%
- Yeast – 1.1%
- Egg – 26.5%
- Butter – 22.1%
- Sugar – 5.3%
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Our process
Kneading (electric whisk):
- 5 min in 1st speed / 6 min in 2nd speed
- Incorporation of the butter 8 min in 1st speed
- T° at the end of the kneading process: 24/25°C
Fermentation: 60 min
Fermentation at cold 4/6°C: 12 to 16h
Sectioning: 300g loaves
Shaping: ball
Relaxation: 20 min
Shaping: ball
Faffing: 120 min at 24-25°C
Baking: 50 min at 160°C
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List of ingredients
Wheat flour, Egg, Butter, Sugar, Red lentil flour, Chickpea flour, Quinoa flour, Yeast, Salt, Concentrated acerola juice.
Allergens: Gluten, Egg, Dairy.
