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ENNOLYS NATURAL VANILLIN VANILLIN THAT MAKES SENSE sales contact technical contact Thomas Rager | [email protected] Camille Huet | | [email protected] with Ennallin with Ennallin without without without Smell of Vanilla Sweet Perception Flavor of Vanilla Natural flavor labelling Étiquetage arôme naturel 30% less sugar 30% de sucre en moins 100 ppm of Ennallin are enough Spiral Basic temperature / Température : 55°C Blender / Mixer : L 3' / H 8' + L3'/H4' Dough temperature / Température de la pâte : 25°C +/- 1°C Mixing time / Temps de mélange : 15' Dividing / Division : 300 gr First fermentation / Première fermentation : 3h00 at 30°C Baking / Cuisson : 22' at 180°C Second fermentation / Seconde fermentation : Flour Gruau / Farine 51,3 INGREDIENTS Water / Eau 11,3 Eggs / Oeufs 12,8 Salt / Sel 0,8 Yeast / Levure 2,1 Sugar / Sucre 4,3 Glucose syrup / Sirop de glucose 7,2 Butter / Beurre 10,3 Ennallin 0,01 Brioche Recipe with Ennallin Recette de Brioche avec Ennallin % ENNOLYS NATURAL VANILLIN V ANILLIN V V TH A T A A M AKES SENSE sales c c o o n a ta ta c c t t t t echnical al nic e c c o o o n a ta c t t T T homas om R age r | t r@ e nno no ly ly y s s .f .f r C C a m m m i lle Hu H ue t | | c c h u u @ @ e en o no ly ly s . f f r r r r with Ennallin with Ennallin without without without Sm Smel ell l of of V V an anil illa la S w eet P e r ception F l av or of V anilla ptio Natural fl a v or labelling É tiquetage a r ôme natu r el 30% less sugar 30% de suc r e en moins 100 ppm of Ennallin a r e enough Spiral B a s i c t e m p e r a t u r e / T e T T m p é r a t u r e : 55 ° C Blender / Mixer : L 3 ' / H 8 ' + L 3 ' / H 4 ' D o u g h t e m p e r a t u r e / T e T T m p é r a r t u r e d e l a p â t e : 2 5 ° C + / - 1 ° C M i x i n g t i m e / T e T T m p s d e m é l a n g e : 1 5 ' D i v i d i n g / D i v i s i i o n : 3 0 0 g r F i r s t f e r m e n t a t i o n / P r e m i è r e f e r m e n t a t i o n : 3 h 0 0 a t 3 0 ° C B a k i n g / C u i s s o n : 2 2 ' a t 1 8 0 ° C S e c o n d f e r m e n t a t i o n / Seconde fermentation : F l o u r G r u a u / F a r i n e 51,3 INGREDIENTS Water / Eau 11,3 Eggs / Oeufs 12,8 Salt / Sel 0,8 Yeast / Levure 2,1 Sugar / Sucre 4,3 Glucose syrup / Sirop de glucose 7,2 B u t t e r / B e u r r e 10,3 E n n a l l i n 0 , 01 Brioche Recipe with Ennallin Recette de Brioche avec Ennallin % Gérald Pineau [email protected]
