Sheet Margarine Compound
CLASSICO 780 Enhanced
comparing with CL780LT, CL780E is stronger flavor profile and better elasticity.
Chocolate Danish
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant dry Yeast | 2 |
| Sugar | 12 |
| Salt | 1.6 |
| Skim Milk Powder | 2 |
| Egg | 10 |
| PALFFY 780LTU | 8 |
| Water | 48 |
| TOTAL | 183.6 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 780LT | 50 |
| Ingredient | Baker's % |
|---|---|
| DARK COMPOUND FILLING | 8g / pcs |
| Method | |
|---|---|
| Mixing Time | ↓(margarine) L5'M1' |
| Dough Temperature | 25°C |
| Fermentation Time | 30 min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1800g |
| Retard Temperature | -5°C |
| 1st Retard Time | Over night |
| 1st Folding | Three fold × 2 times |
| 2nd Retard Time | 1hour |
| 2nd Folding | Three fold × Once |
| Makes form | Below refer |
| Final Proofing Time | 60min |
| Proofing Room | 35°C / 80% |
| Baking Temperature(Up) | 210 °C |
| (Down) | 180 °C |
| Baking Time | 14 min |
Make Form & Baking
-
1
After folding, roll out the dough until 3.5mm
-
2
cut the dough 90 mm by 90 mm
-
3
Pipe 8g of filling in the middle of the dough
-
4
Proof the dough for 60 minutes
-
5
Bake the dough at 210/180 for 14 minutes
-
6
Sprinkle icing sugar
Made With Vivo Products
Chocolate
DARK COMPOUND SOFT CHOCOLATE
Milk Substitute
PROBEST 33
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.
Compound Cream
TOPPING ACE 400LT
Middle compound cream. Features of this product is between ACE200 and ACE500. Middle Over Run. It can be used for any cake items.
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