Chocolate
Maritozzo
Ingredients & Process
| 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
-
1
After baking the dough, slice it
-
2
Pipe banana filling and strawberry filling
-
3
Stick banana and strawberry to fillings
Made With Vivo Products
Sheet Margarine Compound
CLASSICO 780LT
Middle compound type sheet margarine.
Chocolate
DARK COMPOUND CHIP
Chocolate
GLAZE COATING SUGAR
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