Sheet Margarine Vegetable
CLASSICO 100LT
the most regular type of vegetable sheet margarine. Can be used for croissants, danishs and pie products.
Muffin
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Sugar | 320 (12.8%) |
| PALFFY 790LTU | 365 (14.6%) |
| Egg | 370 (14.8%) |
| Salt | 3 (0.1%) |
| Baking Soda | 6 (0.2%) |
| Vanilla Flavour | 12 (0.5%) |
| PROBEST33 | 222 (8.9%) |
| Water | 222 (8.9%) |
| Cake Flour | 580 (23.3%) |
| Baking Powder | 34 (1.4%) |
| Milk Powder | 40 (1.6%) |
| Frozen Cherry | 320 (12.8%) |
| Total | 2494 (100%) |
Make Form & Baking
-
1
Mix Sugar with the margarine using a mixer.
-
2
While mixing, add eggs little by little, in sections to ensure it is well mixed.
-
3
Add Salt, Baking Soda, Vanilla flavour and mix.
-
4
In separate bowl, prepare Milk Mixture (PROBEST33 + Water). In another bowl, prepare Powder Mixture (sifted Cake Flour + Baking Powder + Milk Powder).
-
5
While mixing, add in a portion of both Milk Mixture & Powder Mixture (step 4), mix until smooth before adding more of them. Repeat for about 3 – 4 times until SG(specific gravity) 0.75.
-
6
Mix in frozen cherry.
-
7
Pipe 110g of Dough into Muffin cup.
-
8
Bake for 23 minutes at Temperature of 190°C (Top) and 170°C (Bottom).
-
9
Once baked, transfer to cooling rack.
Made With Vivo Products
Block Margarine Vegetable
PALFFY 300HHLTU
The Highest melting point block margarine. It is mainly for hot country or hot workplace. It is unsalted type
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.
Cooking Cream
COOKING ACE THICK & CREAMY
This is modified based on CC-ACE. Viscosity is higher than CC-ACE. No additional starch required to thicken. Clings well to pasta. It can be used for soup as well.
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