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This pain au chocolat combines the intense flavours of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy.
Tray arrangement : 12 items on a tray counter2C
Prove directly : 2h-2h15 at 27-28°C, humidity 70-80% counter2C
Prove controlled : 1h30-1h45 at 27-28°C, humidity 70-80% counter2C
Dry : 10 min counter2C
Egg wash : Glaze the products counter2C
Preheating : 190°C counter2C
Baking : approximately 16-17 min at 165-175°C, open damper counter2C
Rack in a temperature : 15 min at room temperature