布里歐是一種豐富、鬆軟且略帶甜味的麵包,起源於法國的諾曼底。 “Brioche” 這個詞來自古法語的 “brier”,意思是 “壓碎麵團”。幾個世紀以來,布里歐超越了地區界限,傳播到法國各地,形成了超過 30 種不同的變化,每一種都有其獨特的地方風味。一些著名的法式經典包括巴黎布里歐、南特布里歐、梅斯布里歐、旺代布里歐等。近年來,布里歐已經演變成為一種全球現象,在超過 60 個國家推出了超過 1,000 種新的布里歐產品。
布里歐傳統上通常作為早餐或甜點享用,常常搭配咖啡、茶或熱巧克力。然而,由於其多樣性,布里歐可以根據個人喜好和文化習俗在一天中的任何時候品味。
布里歐的多樣性無可限量,從經典的奶油內餡與巧克力,到更具創意的抹茶風味,提供豐富奢華的變化。運用我們的頂級食材,提升您的布里歐作品,包括各式穀物與種子、水果、奶油、巧克力與堅果餡料,以及奢華的 Belcolade 比利時巧克力。
The brioche is a rich, soft, and slightly sweet bread that originates from France. There are over 30 types of brioche in France alone, including Brioche Parisienne, Brioche Nanterre, Brioche De Metz, Brioche Chinois, Brioche De Saint-Genix, Brioche Vendéenne, and Brioche Tropézienne.
So, what is brioche really? Brioche is a pastry and a delectable sweet bakery items traditionally made with butter and eggs that gives it a rich, slightly sweet and buttery flavor. It is recommended to mix slowly and for a long time before adding the fat. This creates the specific, soft and melting texture of the brioche. For industrial production, reducing fermentation time—necessary due to large quantities of butter and sugar—can be managed using pre-fermented dough.
🍫 Chocolate brioche: Rich and indulgent, made with cocoa powder for a deep chocolate flavor.
🥯 Brioche bagel: Soft and slightly sweet bagels with the tender crumb of brioche.
🥐 Croissant brioche: A hybrid combining the flaky layers of a croissant with the richness of brioche
🍬 Brioche praline: Also called Saint Genix, this type of delightful brioche is adorned with iconic pink pralines that originated in Lyon.
🍞 Sourdough brioche: Adds a tangy twist using sourdough starter for a unique flavor.
🌱 Vegan brioche: Made with plant-based ingredients for a dairy-free and egg-free option
🥖 Brioche baguette: Elongated brioche loaves, perfect for sandwiches or as an accompaniment to meals
🧁 Cinnamon brioche bread: Aromatic and sweet, infused with cinnamon and sometimes topped with icing.
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The name brioche comes from the Norman dialect “brier”, which means “to knead the dough”. The brioche was first made in Normandy during the 16th century.
Normandy is famous for the quality of its butter. To be considered as a brioche in France, 400g of butter per kilo of flour is required. Over the centuries, brioches spread to many regions outside of France.
Brioche is different from regular bread due to its richer ingredients like eggs and butter, which give it a soft, fluffy texture and a slightly sweet flavor. This enriched dough results in a golden-yellow color and a tender crumb, making it versatile for both sweet and savory dishes. Regular bread, on the other hand, typically has a simpler ingredient list, a chewier texture, and a more neutral flavor. These distinctions make brioche a luxurious type of bread enjoyed for its unique taste and texture.
Size matters! Mini brioches are trending as recent consumer research has shown that small snacks are winning big.