Sweet Bun

Ingredients & Process

Ingredient	Baker's %
Bread Flour	100
Instant Dry Yeast	2
Improver	0.1
Sugar	18
Salt	1.5
Skim Milk Powder	2
Egg	15
PROBEST33	8
PALFFY 300HLT	15
Water	43
TOTAL	204.6

Method
Mixing Time	L 3'M4'H2↓(margarine) L3'M4'H1'
Dough Temperature	26 ~ 27°C
Fermentation Time	30min
Fermentation Room	27°C / 70 %
Dividing(cut weight)	50g
Bench Time	Over night
Take Out Retard	Roll the dough
Leave Room(Rack-Time)	About 60min
Make Form	Below Refer
Final Proofing Time	60 ~ 70min
Final Proofing Temperature	35°C / 80%
Baking Tempeture(Up)	220°C
(Bottom)	180°C
Baking Time	8min

Make Form & Baking

1
Rough the dough into round shape and proceed with final proofing.
2
After final proofing, spread egg on the surface.
3
Bake it at 220°C/180°C for 8 min.

*Condition for process by 2Kg Flour Scale
※L….2Speed、M…3Speed、H…4.5Speed

Made With Vivo Products

Non Dairy Cream

TOPPING ACE EXCELLENT

Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability

See More Variety of Products

Compound Cream

TOPPING ACE SR

Middle-High compound type. Strong milk flavor.

See More Variety of Products

Block Margarine Compound

PALFFY 796LT

Middle compound type block margarine. It is salted type.

See More Variety of Products

Sheet Margarine Compound

CLASSICO LACTIS 20

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.

See More Variety of Products