32973 - Pain Au Chocolat Fine Butter Lenotre (35G) - C210 - Bridor
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
|BRIDOR. SHARE THE BAKERY CULTURES OF THE WORLD.
A voluminous mini pain au chocolate, with a very nice puff pastry and a unique taste. The crispness and the buttery notes of the croissant are combined with a pure Madagascar chocolate with a strong taste and tangy notes. This mini pain au chocolat is made with French wheat, Breton butter and French free range eggs.
Tray arrangement : 12 items on a tray counter2C
Prove directly : 2h-2h15 at 27-28°C, humidity 70-80%
Prove controlled : 1h30-1h45 at 27-28°C, humidity 70-80%
Dry : 10 min
Egg wash : Glaze the products
Preheating : 190°C
Baking : approximately 16-17 min at 165-175°C, open damper counter2C
Rack in a temperature : 15 min at room temperature
Bridor showcases the principle of traditional French baking. Their best bread is baked in a stone floor ovens to create the artisanal appearance as well as crust. Bridor's pastries is slow-kneaded, gently rolled and raise. They are then long-heated for a natural and charming flavours.