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

Soft Serve Ice Cream

SOFT MIX CHOCO

Ready-to-use soft serve mix

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Block Margarine Compound

PALFFY 796LTU

Middle compound type block margarine. It is unsalted type.

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Block Margarine Compound

PALFFY 730LTU

Low compound type block margarine. If customers aren't satisfied with vegetable type block margarine and need a bit of natural butter flavor, this is reasonable and available. It is unsalted type.

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Compound Cream

TOPPING ACE 500

High compound cream. This is the closest quality of fresh cream among VIVO whipping cream. Its Over Run is close to fresh cream. So, it textures heavy and tastes so milky. Can be replaced fresh cream with this ACE500. But its workability is much better than fresh cream.

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