| Ingredient | Baker's % |
|---|---|
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2.2 |
| Sugar | 18 |
| Salt | 1.4 |
| Egg Yolk | 15 |
| Whole Egg | 10 |
| TOPPING ACE EXCELLENT ST | 10 |
| PALFFY 796LTU | 25 |
| Water | 32 |
| Total | 213.6 |
| Ingredient | Baker's % |
|---|---|
| TOPPING ACE EXCELLENT ST | 150 |
| Chocolate Sauce | 80 |
| Banana | Half |
| Ingredient | Baker's % |
|---|---|
| TOPPING ACE EXCELLENT ST | 150 |
| Raspberry Puree | 50 |
| Strawberry | 2 pieces |
| Method | |
|---|---|
| Mixing Time | L4'M4'(Margarine) ↓L4'M5' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 70% |
| Dividing(cut weight) | 40g |
| Bench Time | 20min |
| Make Form | – |
| Final Proofing Time | 60min |
| Final Proofing T. | 35°C / 85% |
| Baking temperature | 200°C/180°C |
| Baking Time | 6.5 min |
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.
3 times consentrated milk, Cost-effective milk alternatives usable in a wide range of applications (Regular ratio PR33 : water=1:2) Can be changed the ratio freely according to preferences. Can be used this product for cake/bread dough, pudding, mousse and so on.
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.
Cost-effective, ambient storage (below 25°C) , high melting point vegetable sheet margarine with a rich, buttery taste for flaky and airy pastries.
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