| 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
It is a salted compound margarine 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 a strong buttery taste.
Low Melting Point Block Margarine. It is unsalted type.
Packing size is different from CL100LT. It is mainly available for butter pump line when making croissant, danish or pie dough.
Fat Spread added with sweet condensed milk for natural milky taste which has good melting profile and high creaming properties. Convenient for butter cream application. Just whip it then ready to use.
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