| 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 natural fermented ingredients with highest lactic butter for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.
Low compound type block margarine. If customers aren't satisfied with vegetable type block margarine and need a bit of natural butter flavor, this is reasonable and available. It is unsalted type.
Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.
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