Brioche Rich Syrup with enzymes

The smell of sweet baking is the smell of comfort, promising to fix even a bad day. Now imagine the smell of a bakery in a drink - possible thanks to the hydrolyzing power of enzymes.

The smell of sweet baking goes to our core - no matter what is actually in the oven, it’s a smell of comfort and satisfaction. The smell promises that its source will fix any bad day.

Now imagine the smell of a bakery shop contained in a drink. To achieve that, Michal Dojčák mixed brioche ends with enzymes to break down the starches, resulting in a “liquid bread”. That liquid bread is then made into a syrup, with hints of caramel and vanilla mixed with sweet bread.

Brioche rich syrup is a great way to use up leftover ends or brioche that has gone dry. In a cocktail, brioche rich syrup hits the sweet spot in, for example, an old fashioned or army and navy.

Source: Michal Dojčák

Enzyme activity

Enzymes are a protein that drive chemical reactions. As each type works on only specific matter, Michal had to use specific enzymes to break down the brioche. Two enzymes work especially well together to break down starch in baked goods: amylase and glucosidase, both available in our shop.

Starch is basically long chains of glucose molocules; amylase starts the process and separates some of the glucose molocules off but dextrins, shorts chains of glucose, are still left. Glucosidase breaks down the dextrins further into its single glucose components. Both times glucose is released from the chain, the substance gets a little sweeter in taste and the puree becomes more liquidy. Learn more about how amylase and glucosidase work here.

Brioche Rich Syrup Recipe

by Michal Dojčák

25 grams Toüfood Amylase
25 grams Toüfood Glucosidase
250 grams water
250 grams brioche cuts
Sugar as needed
Salt, pinch
Cinnamon, pinch

1. Mix together enzymes, water, and pieces of brioche, put in a vacuum bag and sous vide for 3 hours at 60°C.

2. After the liquid has cooled enough to handle, strain the liquid through strong gauze /cheesecloth or multiple filtering papers. Slightly squeeze the brioche mass to extract the most liquid.

3. The resulting liquid should be at a sweetness of 23 Brix. Add sugar until it reaches 65°C Brix, the sugar level for a 2:1 syrup.

4. Add a pinch both of salt and cinnamon, stir, and bottle into a clean bottle. It will last over a month in the fridge.

Measuring the sugar content. Source: Michal Dojčák