| Ingredient | Baker's % |
|---|---|
| Bread Flour | 50 |
| Cake Flour | 50 |
| Salt | 1 |
| PALFFY 780LTU | 5 |
| Water | 50 |
| Total | 156 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 100HHLT | 53% |
| Ingredient | Baker's % |
|---|---|
| Sugar | 3g/pcs |
| 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 | 170°C / 170°C |
| Baking Time | 18-22min |
Make Form & Baking
3 times consentrated milk, Cost-effective milk alternatives usable in a wide range of applications (Regular ratio PR33 : water=1:2) Can be changed the ratio freely according to preferences. Can be used this product for cake/bread dough, pudding, mousse and so on.
Cost-effective, ambient storage (below 25°C) , high melting point vegetable sheet margarine with a rich, buttery taste for flaky and airy pastries.
one of the highest milk fat content among Vivo block margarine. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter profile.
Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.
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