| Ingredient | Baker's % |
|---|---|
| White Dough | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| PALFFY 760LT | 10 |
| Water | 47 |
| Total | 182.9 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 340LT | 20% |
| Black Dough | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| DARK COMPOUND SOFT CHOCOLATE | 10 |
| Black Cocoa Powder | 5 |
| PALFFY 760LT | 10 |
| Water | 55 |
| Total | 205.9 |
| Method | |
|---|---|
| Mixing Time | L3' M2'↓(margarine)L4' M3' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1800 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | 90min |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 75min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 190°C / 190°C |
| Baking Time | 43min |
Make Form & Baking
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. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.
It has a strong burned butter flavor like caramel. Sheet foam and suitable for pastry items.
It has a strong milk flavor. It is salted type.
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