| 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
It is a sweetened Fat spread in pre-cut slit form. The slits allow bakers to quickly separate equal portions, improving production efficiency and portion accuracy. It is suitable for use in Salted bun, coffee bun or as a bakery filling. The flavor profile is strong roast caramel and buttery taste that enhance flavor and aroma during baking.
Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.
Middle compound type block margarine. This is available for all cake and bread dough. It is unsalted type.
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