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

Process

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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