Block Margarine Vegetable
PALFFY 300RU
Low Melting Point Block Margarine. It is unsalted type.
Tuna Puff
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 50 |
| Cake Flour | 50 |
| Salt | 1 |
| PALFFY 780LTU | 5 |
| Water | 50 |
| TOTAL | 156 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 100LT | 53% |
| Ingredient | Baker's % |
|---|---|
| PALFFY 780LTU | 150 |
| Cake Flour | 150 |
| Cooking Ace | 1000 |
| Chicken Stock Cube | 1 |
| Salt | 3 |
| Black Pepper | 1.5 |
| TOTAL | 1305.5 |
| Ingredient | Baker's % |
|---|---|
| White Sauce Filling | 500 |
| Onion Chop | 125 |
| Chopped Mushroom | 50 |
| Tuna(Can) | 175 |
| Salt | 3 |
| Black Pepper | 1 |
| TOTAL | 854 |
| Method | |
|---|---|
| Mixing Time | ↓(margarine) L2' M6' |
| Dough Temperature | 24°C |
| Dividing | 950 g |
| Retard time | 5°C 1hour |
| 1st Folding | Single fold x 1 time, Double fold 1 time |
| Retard time | 5°C 1hour |
| 2nd Folding | Single fold x 1 time, Double fold 1 time |
| Final layer | 144layers |
| Make Form | Below refer |
| Baking temperature | 190°C / 190°C |
| Baking Time | 18-20min |
Make Form & Baking
-
1
Sheet the dough to thickness 1.8mm.
-
2
Cut the dough into 180mm(W) ×110mm(L) ×1.8mm(H)
-
3
Pipe the Tuna filling on the dough.
-
4
Pipe the filling into the dough and wrap it between the dough.
-
5
Brush the surface of the dough with egg.
-
6
Bake it at 190°C/190°C for 18-20 minutes
Made With Vivo Products
Chocolate
WHITE COMPOUND FILLING
Block Margarine Compound
PALFFY 790LTU
Middle compound type block margarine. Melting point is low.
Block Margarine Compound
PALFFY 760LT
Low Compound type block margarine. Compound ratio is slightly higher than PL730LT.
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