| Ingredient | Baker's % |
|---|---|
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Skim Milk | 2 |
| Egg | 10 |
| PALFFY LACTIS10 | 10 |
| Water | 45 |
| Total | 182.9 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO MILK LT | 25 |
| Method | |
|---|---|
| Mixing Time | L4' (margarine)↓L4' M2' |
| Dough Temperature | 24°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 75% |
| Dividing | 1830 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time, fold in half |
| Retard time | Over Night |
| Final layer | 54 layers |
| Make Form | Below refer |
| Final Proofing | 75min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 190°C / 190°C |
| Baking Time | 45min |
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 compound lactis type. Using natural fermented ingredients for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.
Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.
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