| Product | Brioche Loaf (grams) | Weight % | Chocolate Brioche (grams) | Weight % |
| Bread Flour | 1000g | 100% | 1000g | 100% |
| Salt | 20g | 2% | 20g | 2% |
| Sugar | 200g | 20% | 200g | 20% |
| Butter | 350g | 30% | 250g | 25% |
| Fresh Whole Eggs | 150g | 15% | 150g | 15% |
| Water | 400g | 41% | 440g | 44% |
| CI Brioche 4% | 20g | 2% | 40g | 4% |
| Fresh Yeast | 50g | 5% | 50 | 5% |
| Instant Choco Extra | 40g | 4% | ||
| Total Dough | 2190g | 2190g |
| Mix all ingredients in a Planetary Mixer | 4 min low speed + 8 min medium speed. Incorporate butter. 5 min low speed + 6 min medium speed |
| 1st fermentation | 45 minutes |
| Dividing | Brioche Loaf - 500g. Chocolate Brioche - 300g. |
| Resting | 15 minutes |
| Shaping | Loaf pan mould |
| Proofing | 1.30 hour at 25°C and 75% RH |
| Glazed with Solutec Eggless Glaze CL | |
| Baking | Bake at 160°C for 30 minutes and 25 minutes for Chocolate Brioche |