Source of fibres

1

Our recipe

T45 Flour – 35.6%

Eggs – 25.4%

Butter – 22.4%

Premix 30% Legume Brioche – 15.3%

Yeast – 1.3%

2

Our process

- Kneading (mixer)
- 5 min in first speed / 6 min in second speed
- Incorporation of the butter for 8 min in first speed
- Temperature of the dough at the end of kneading: 24-25°C
- Fermentation: 60 min
- Cold fermentation (4/6°C): 12-16h
- Weighing: 300g dough pieces
- Shaping: Ball
- Second fermentation: 20 min
- Reshaping: Ball
- Proofing: 120 min at 24-25°C
- Baking: 18 min at 210°C

3

List of ingredients

Wheat flour, Eggs, Butter, Red lentil flour, Sugar, Chickpea flour, Lupin flour, Yeast, Salt.

Allergens: Gluten, Eggs, Dairy, Lupin.

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