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

Filling

CREAM FILLING CUSTARD

Japanese Handmade type custard. It is available for making deplomat cream for cake items. Can be used for wrapping as well. This is less sweetness than FA-CUS.

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Compound Cream

TOPPING ACE SR

Middle-High compound type. Strong milk flavor.

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Block Margarine Compound

PALFFY 280LTU

one of the highest milk fat content among Vivo block margarine. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter profile.

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Functioning Fat Spread for Choux Puff

PALFFY PUFF

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.

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