French Brioche recipe


Group Weight / Volume
Zeelandia French Brioche mix 12.500 kg
Yeast 1.000 kg
Water 6.000 kg




    How to make


    Egg glaze

    0.500 kg Egg

    0.002 kg Salt





    Mix all ingredients – mix for 2 minutes on slow and 4 minutes fast speed

    Scale to desired weight

    Scale 70g and roll into 30cm sticks, round buns, knotted buns tea buns etc

    Place onto solid black baking trays with 2mm gap between

    Egg was all products before proving

    Proof for 60 minutes Baking temperature 210°C with open damper and no steam

    Baking time 8 minutes and also depends on the product that was made

    Glaze with Mirror or Paletta neutral immediately after baking

French Brioche recipe