Sweeten Sheet Fat Spread
CLASSICO STLT
Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.
Pain Viennois
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 1.5 |
| Bread Improver | 0.1 |
| Sugar | 6 |
| Salt | 2 |
| Skim Milk Powder | 5 |
| PALFFY 220LT | 10 |
| Water | 62 |
| TOTAL | 186.6 |
| Ingredient | Baker's % |
|---|---|
| NEW BAKEMASTER 130LT (Whipped) | 35g/each |
| →whip to SG 0.85 |
| Method | |
|---|---|
| Mixing Time | ↓(Margarine) L3'～M8' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min punch 30 min |
| Fermentation Room | 27°C / 70% |
| Dividing | 50g |
| Retard Temperature | 27°C / 70 % |
| 2nd Fermentation Time | 30min |
| Make form | 20 cm long shape |
| Cutting | 15-17 cutting on surface |
| Final Proofing Time | 60 min |
| Proofing Room | 35°C / 80% |
| Baking Temperature(Up) | 220°C |
| (Down) | 180°C |
| Baking Time | 14min |
| Oven Steam | Yes |
Make Form & Baking
-
1
Make the dough into shape of stick.
-
2
Take final proofing 60min.
-
3
After proofing, 15-17 cutting on surface.
-
4
Bake it at 220°C/180°C for 14 min.
-
5
After cooling, pipe the filling between bread.
Made With Vivo Products
Block Margarine Compound
PALFFY 220LTU
Middle compound type block margarine. This is available for all cake and bread dough. It is unsalted type.
Sheet Margarine Compound
CLASSICO 730LT
reasonable type low compound sheet margarine. You can handle this almost same as vegetable type sheet margarine.
Block Margarine Vegetable
PALFFY 300RU
Low Melting Point Block Margarine. It is unsalted type.
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