French bakery manufacturer Bridor has introduced a new Puff Pastry Brioche to its range, designed for breakfast and sharing occasions. As Brits increasingly look for enjoyment in breakfast food, the new indulgent Brioche is set to peak interest at both hotel buffets and on the table at home.
Made with puff pastry brioche dough, Bridor’s latest innovation uniquely has butter added between the pastry layers to create an ultra-laminated effect, which gives the product all the softness of brioche but with the laminated look of a croissant. With its soft centre and crispy top, the Puff Pastry Brioche is available in swirl format (295g), giving the product its Instagrammable look which has already generated over 21,000 posts on social media with the hashtag #briochefeuilletée.
As well as being visually appealing, the new brioche comes fully-baked for practical and easy preparation, with just 45 minutes required to defrost the product and five minutes in the oven to crisp. In addition, the range includes a ready-to-prove ‘DIY’ Puff Pastry Brioche (330g) … meaning bakeries have to put 3 ready-to prove rolls in a mould and to prove the brioche before baking. They can add a variety of toppings before baking or customise the brioche after baking to create a sweet or savoury breakfast or snack that will delight everyone at the table. Finally, with the practical and premium packaging, the fully baked and the ready-to-prove brioche are both supplied with their brown cardboard mould, ready to sell.
The new brioches have clean label recipes, meaning they are made only from the essential ingredients of natural origin, with the exception of ascorbic acid, which plays a decisive role in the final quality of breads and Viennese pastries.
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Editor, International Bakery
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