Mini-cro stick

Ingredients & Process

Ingredient	Baker's %
Bread Flour	100
Instant Dry Yeast	2
Improver	0.1
Sugar	12
Salt	1.8
Egg	10
PALFFY 300LT	10
Water	47
Total	182.9

Ingredient	Baker's %
CLASSICO 730LT	25%

Ingredient	Baker's %
PALFFY 300LT	100
Sugar	100
Egg	80
Cake Flour	80
Almond Powder	20
Baking Powder	1

Ingredient	Baker's %
DARK COMPOUND CHIP	6g/pcs

Ingredient	Baker's %
Sugar	90
Water	60
Amaretto	20
→Boil

Ingredient	Baker's %
Snow Powder	Little

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	60min
Proofing temperature	35°C / 85%
Baking temperature	170°C / 180°C
Baking Time	22min

Make Form & Baking

1
Cut the dough into 5 cm x 7 cm isosceles triangles. (about 12g/pcs)
2
Roll the dough from edge, make croissant.
3
Arrange 7 pieces in a *mould.
4
Take final proofer.
5
Pipe almond cream on the dough.
6
Put topping on the almond dough.
7
Bake it at 170°C/180°C for 22 minutes
8
After baking, spread syrup on the surface.

*Mould:42mm×237mm×H40mm

Made With Vivo Products

Filling

FILLING ACE MILK

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Non Dairy Cream

TOPPING ACE RESISTANT

Higher Heat stability High Volume after Whipping Suitable for Cake Decoration

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Block Margarine Vegetable

PALFFY 300HHLTU

The Highest melting point block margarine. It is mainly for hot country or hot workplace. It is unsalted type

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Non Dairy Cream

NEW TOPPING ACE

Natural Flavour High Volume after Whipping Suitable for Cake Decoration This is the most regular Non-dairy cream among Vivo brand and suitable for every cake items.

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