Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1 kg of Wright’s Brioche Bread Mix 30g – Yeast * 480ml - Water * This is using fresh yeast – if using dry then please use half the quantity. METHOD:     Place all the above ingredients into a machine bowl. Mix together to form a well developed (silky) dough with a temperature of 27°C (81°F). Suggested mixing times:  Spiral Mixer – 2 minutes slow, 6 – 8 minutes fast Vertical Mixer – 2 minutes slow, 8 – 10 minutes medium High Speed – 2 - 2½ Rest dough for 5 minutes prior to scaling into dough heads and hand up. (For a 50g/2oz dough piece scale @ 1.500kg/3lb 6oz (30 press) or 1.800kg/4lb {36 press}). Rest dough heads for a further 10-15 minutes prior to processing through a BDM Tray up and cover, proving for 40 - 50 minutes in a warm place or until doubled in size. Remove cover and bake at 200°C (400°F) for 15 - 20 minutes.

Add To Basket


  • Reviews
  • Ingredients
  • Nutrional
  • Allergy Advice

“Received this morning – super quick delivery much appreciated as I need it! Thanks, ”

Krista Thomas

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk Solids, Fresh Cream Solids, Sugar, Emulsifiers E471, E472e, Dextrose, Whole Dried Egg, Skimmed Milk Powder, Salt, Raising Agents: E500, E341(i), E450(i), Chickpea Flour, Concentrated Whey Protein, Stabilizers: E466, E412, flavouring, colour: E160a(ii), Flour Treatment Agent: E300.

For all allergens. including cereals containing gluten see ingredients in bold.