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 Vegetable

PALFFY 300LT

the most regular type of vegetable block margarines. Can be used for any kinds of cake and bread dough. It is salted type.

See More Variety of Products

Block Margarine Vegetable

PALFFY 300M

It has a strong milk flavor. It is salted type.

See More Variety of Products

Block Margarine Compound

PALFFY LACTIS 10U

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. Thisi is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is unsalted type.

See More Variety of Products

Sheet Margarine Compound