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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 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*.