The kneading technique we select depends on a dough’s characteristics, as well as the level of quality which the baker wants for their finished product in terms of flavour and look.
During this stage we give bread the shape a customer is looking for, while knocking a little of the air out of the dough which has formed during the initial fermentation. Before shaping bread, it is important that we knock back the dough to release any gas which has built up during fermentation and to reactivate the yeast.
This is a decisive stage for Brio’Gel. It is done by hand, so it requires commitment from our operators and constant adaptability to our customers’ requests for bespoke bread designs.
TAKING THE BREAD OUT OF THE OVEN
We devote special attention to each product as it comes out of the oven with a thorough visual examination.
Once bread has been baked, some of its moisture naturally evaporates away. It hardens until it is completely cool.
It is important not to cool it in an overly-chilly setting. The room should be moderately warm, dry and ventilated so that steam can gradually dissipate once the bread is out of the oven.
If this is not the case, its crust might become scaly and the bread itself can quickly lose its firmness.
Brio’Gel traces each product before and after it is used. Notable parts of this system are weight monitoring and the metal-detecting all products undergo before they are sent off to customers.
PREPARING OUR TROPÉZIENNES
Tropézienne cakes take a sweet brioche, split it in two and fill it with cream before sprinkling it with sugar crystals. The process requires minutely delicate handiwork to make sure the product looks just right and is of optimally high quality.
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