INGREDIENTS

Brioche: Flour, eggs, butter, crème fraîche, sugar, spirit, yeast, improver, salt, rum, potato starch, colouring.

Filling: vegetable fat, emulsifier, colouring, sugar, modified starch, lactoserum powder, skimmed milk powder, hydrogenated vegetable fat, stabiliser, emulsifier, flavourings, dehydrated glucose syrup, gelling agent, almond, sugar, vegetable oil, low-fat cocoa powder, hazelnuts, emulsifiers, flavouring, pear, acidifier, preservative, citric acid.

PRESERVATION

Store at -18°C.

DEFROSTING

Defrosting: 2 to 4 °C max (no longer than 15 hrs).

BAKING

30-35 mins at 140-150°C.

Bake for 3 -3 1/2 hrs at 25-28°C

PACKAGING

INGREDIENTS

Brioche: Flour, eggs, butter, crème fraîche, sugar, spirit, yeast, improver, salt, rum, potato starch, colouring.

Filling: apple, sugar, modified starch, flavourings, sugar, acidifier, antioxidant, flavouring, preservative.

PRESERVATION

Store at -18°C.

DEFROSTING

Defrosting: 2 to 4 °C max (no longer than 15 hrs).

BAKING

30-35 mins at 140-150°C.

Bake for 3 -3 1/2 hrs at 25-28°C

PACKAGING

INGREDIENTS

Flour, eggs, butter, sugar, water, yeast, improver, salt, potato starch, flavouring, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

3 1/2 to 4 hrs at 25 °C - 28 °C

30-35 mins at 140-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, milk, crème fraîche, sugar, water, yeast, improver, salt, potato starch, flavouring, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, milk, crème fraîche, sugar, water, yeast, improver, salt, potato starch, flavouring, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, Chocolate chips, milk, crème fraîche, sugar, water, yeast, improver, salt, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, milk, crème fraîche, sugar, water, orange flower water, yeast, improver, salt, potato starch, flavouring, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, preserved fruit, butter, milk, crème fraîche, sugar, yeast, improver, salt, potato starch, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING

INGREDIENTS

Flour, eggs, butter, milk, crème fraîche, sugar, raspberry chips, concentrated fruit purée, water, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

Example 1:
Defrosting: 45 mins at room temperature.
Baking 3 1/2 to 4 hrs at 25 °C - 28 °C with 70-80% humidity. Rest time: 10 mins. Glazed with egg.

Example 2:
Defrosting: 2 to 4 °C max (no longer than 15 hrs).
Baking 2 1/2 to 3 1/2 hrs at 25°C - 28 °C with 70-80 % humidity. Glazed with egg.

BAKING

Rotary oven: 20-25 mins at 150-160°C.
Deck oven: 20-25 mins at 145-150°C.

PACKAGING