INGREDIENTS

Flour, eggs, butter, sugar, crème fraîche, water, yeast, improver, salt, rum, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Immediate: defrost for 45 mins at room temperature, bake for 3 -3 1/2 hrs at 25-28°C with 50-70% humidity.
Deferred: defrost for max. 15 hrs at 2-4 °C max, bake for 2 1/2 to 3 hrs at 25-28 °C with 50-70% humidity.

BAKING

Rotary oven: 30-35 mins at 135-145°C.
Deck oven: 30-35 mins at 150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, crème fraîche, sugar, water, yeast, improver, salt, rum, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Immediate: defrost for 45 mins at room temperature, bake for 3 -3 1/2 hrs at 25-28°C with 50-70% humidity.
Deferred: defrost for max. 15 hrs at 2-4 °C max, bake for 2 1/2 to 3 hrs at 25-28 °C with 50-70% humidity.

BAKING

Rotary oven: 30-35 mins at 135-145°C.
Deck oven: 30-35 mins at 150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, crème fraîche, sugar, water, yeast, improver, salt, rum, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Immediate: defrost for 45 mins at room temperature, bake for 3 -3 1/2 hrs at 25-28°C with 50-70% humidity.
Deferred:defrost for max. 15 hrs at 2-4 °C max, bake for 2 1/2 to 3 hrs at 25-28 °C with 50-70% humidity.

BAKING

Rotary oven: 30-35 mins at 135-145°C.
Deck oven: 30-35 mins at 150°C.

PACKAGING

INGREDIENTS

Brioche: Flour, eggs, butter, crème fraîche, sugar, water, yeast, improver, salt, rum, colouring.

Filling and decoration: water, cream, coarse grain sugar, sugar, coating, orange extract.

PRESERVATION

Store at -18°C.

DEFROSTING

12 hrs between 0 and 4 °C.

PACKAGING

INGREDIENTS

Brioche: Flour, eggs, butter, crème fraîche, sugar, water, yeast, improver, salt, rum, colouring.

Filling and decoration: water, cream, coarse grain sugar, sugar, coating, vanilla flavouring.

PRESERVATION

Store at -18°C.

DEFROSTING

12 hrs between 0 and 4 °C.

PACKAGING

INGREDIENTS

Brioche: Flour, eggs, butter, crème fraîche, sugar, water, yeast, improver, salt, rum, colouring.

Filling and decoration: water, cream, coarse grain sugar, sugar, coating, triple orange aromatic extract.

PRESERVATION

Store at -18°C.

DEFROSTING

12 hrs between 0 and 4 °C.

PACKAGING