SCALING UP BRIOCHE RECIPE
Hi everyone
I'm having a bit of a nightmare when scaling up a recipe in my industrial spiral mixer and I'm trying to figure out what's going wrong.
I'm making a brioche doughnut recipe /
500g flour
60g sugar
10g salt
15g yeast
200g egg
150g water
Emulsified with 125g butter when kneading
This works totally fine when being doubled or tripled in a stand mixer but in my spiral mixer the dough seems to go gloopy and break down when adding the cold butter.
The mixer is a single speed and in an ideal world should be capable of kneading as required but I just end up with a gloopy mess rather than a firm, springy dough.
This is the case no matter how short or long I mix and knead for.
Any tips or advice? Should I reduce hydration for larger batches?
Thanks