Brioche Bun Recipe for Food Service

Product   %   Weight
Bread Flour 100 1000g
Salt 2 20g
Sugar 18 180g
CL BreadBun 1% 1 30g
Alphase Softness Plus / X-Tend Zyme Soft 100 / X-Tend Zyme Moist 100 CL 0.3 - 1 4 to 10g
Vegetable Oil 3 50g
Water 46 490g
CL Yellow Color 0.4 3g
Fresh Yeast 6 60g
CL Natural Butter Flavor 0.2 4g
Total Dough 1841g
ciabatta recipe


Mix all ingredients in a Planetary Mixer 5 min low speed + 12 min medium speed
1st fermentation None
Dividing and shaping 80g
Proofing 1.30 hour at 31°C and 85% RH
Glazing Using Solutec Eggless Glaze Plus
Baking Bake at 170°C for 14 minutes
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