| Ingredient | Baker's % |
|---|---|
| White Dough | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| PALFFY 760LT | 10 |
| Water | 47 |
| Total | 182.9 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 340LT | 20% |
| Black Dough | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| DARK COMPOUND SOFT CHOCOLATE | 10 |
| Black Cocoa Powder | 5 |
| PALFFY 760LT | 10 |
| Water | 55 |
| Total | 205.9 |
| Method | |
|---|---|
| Mixing Time | L3' M2'↓(margarine)L4' M3' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1800 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | 90min |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 75min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 190°C / 190°C |
| Baking Time | 43min |
Make Form & Baking
Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. Thisi is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is unsalted type.
High melting point for stable workability. Good whipping Function. Especially suitable for butter cream.
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.
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