| Ingredient | Baker's % |
|---|---|
| Bread Flour | 70 |
| Cake Flour | 30 |
| Instant Dry Yeast | 1.5 |
| Sugar | 7 |
| Salt | 2.5 |
| PALFFY 220LT | 9 |
| Water | 58 |
| TOTAL | 178 |
| Ingredient | Baker's % |
|---|---|
| Water | 1000 |
| Sugar | 200 |
| TOTAL | 1200 |
| Method | |
|---|---|
| Mixing Time | L3' M3'↓(margarine) L3'M4' |
| Dough Temperature | 25 ~ 26°C |
| Fermentation Time | 60 min |
| Fermentation Room | 27°C / 70 % |
| Dividing(cut weight) | 100g |
| Bench Time | Over night |
| Leave Room(Rac-Time) | 60 min |
| Make Form | Doughnut Shape |
| Final Proofing Time | 50min |
| Final Proofing Temperature | 35°C / 80% |
| Baking Temperature | 190°C |
| Baking Time | 13min |
| Steam | Yes |
Make Form & Baking
One of the highest milk fat contents among Vivo block margarines. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter and milk profile.
Low Fat content High Volume after Whipping Suitable for Cake Decoration Light texture
It has a strong burned butter flavor like caramel. Sheet foam and suitable for pastry items.
Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration
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