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Pastry - Briox

Intermediate preparation for the elaboration of pastries of appreciated quality.

Formula specially developed to obtain a fresh and tender pastries, and a pleasant and refined taste.

Formatos disponibles

Formats available: Sacks 15 - 25Kg

Suggested formula and elaboration process

Suggested formula:

Ingredients Quantity
Catesmix Briox 50 5 Kg.
Force Flour 5 Kg.
Water 5 Litres.
Fresh yeast 250 g.

Production suggestion:

Knead until obtaining a thin and elastic mass (Temperature mass 22-24ºC). Rest in block for 15 minutes and 22 / 24ºC.

Divide and preform the pieces and let rest for 10 more minutes. Form the pieces and paint with egg. Ferment in chamber 26ºC HR 80%. Decorate. Cooking without steam, oven 220-230ºC approximately.

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