Block Margarine Compound
PALFFY 780LTU
Middle compound type block margarine. It has butter, milk and cream flavor.
Butter Roll
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100 |
| Instant Dry.Yeast | 2 |
| Improver | 0.1 |
| Sugar | 18 |
| Salt | 1.5 |
| Skim milk powder | 2 |
| Egg | 15 |
| PROBEST33 | 8 |
| PALFFY 300M | 15 |
| Water | 43 |
| TOTAL | 204.6 |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M | 8g/each |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M (Melted) | 4g/each |
| Method | |
|---|---|
| Mixing Time | L 3'M4'H2↓(margarine) L3'M4'H1' |
| Dough Temperature | 26 ~ 27°C |
| Fermentation Time | 30min |
| Fermentation Room | 27°C / 70 % |
| Dividing(cut weight) | 40g |
| Bench Time | Over night |
| Take Out Retard | Roll the dough |
| Leave Room(Rac-Time) | About 60min |
| Make Form | Below Refer |
| Final Proofing Time | 60 ~ 70min |
| Final Proofing Tempeture | 35°C / 80% |
| Baking Tempeture(Up) | 220°C |
| (Bottom) | 180°C |
| Baking Time | 8min |
Make Form & Baking
-
1
Make the dough into Coupe shape.
-
2
Take final proofing 60 ~ 70 minutes.
-
3
Cut the dough on the surface and pipe the margarine.
-
4
Bake it at 220°C/180°C for 8 minutes.
-
5
After baking, spread the melted margarine on it.
Made With Vivo Products
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Can be kept below 25°C High Volume after Whipping Suitable for Cake Decoration
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