Deep freezable leavened brioche dough, obtained by kneading flour, eggs, milk, aromatizer, sweetener, yeast and salt, adding further sweetener, kneading, adding fat, kneading and fermenting

摘要

Producing a leavened brioche (bun) type dough (A), comprising mixing flour, fat, eggs, milk, aromatizer(s), sweetener(s), yeast and salt, is carried out by: (a) introducing the flour, yeast, milk, aromatizer(s), salt and a first portion of the sweetener into a kneader; (b) tempering and kneading; (c) introducing the remaining sweetener and kneading; (c) introducing fat and kneading; and (d) fermenting, is new. Independent claims are also included for: (1) deep freezing-resistant brioche type dough (A'), comprising flour, fat, eggs, milk, aromatizer(s), sweetener(s), yeast and salt, where (A') contains up to 80 (preferably 26-60) wt. % sweetener(s) and 7-40 (preferably 7-15) wt. % yeast (both based on flour); (2) dough deep-frozen in bulk or in portions ready for cooking, consisting of (A'); (3) the production of brioche type bakery products, by keeping deep-frozen portions of (A') at 30-40 [deg]C for 2-4 hours, then baking in an oven at conventional temperatures; and (4) the brioche type bakery products obtained from the deep-frozen (A').