| Ingredient | Baker's % |
|---|---|
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| PALFFY 300LT | 10 |
| Water | 47 |
| Total | 182.9 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 730LT | 25% |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300LT | 100 |
| Sugar | 100 |
| Egg | 80 |
| Cake Flour | 80 |
| Almond Powder | 20 |
| Baking Powder | 1 |
| Ingredient | Baker's % |
|---|---|
| DARK COMPOUND CHIP | 6g/pcs |
| Ingredient | Baker's % |
|---|---|
| Sugar | 90 |
| Water | 60 |
| Amaretto | 20 |
| →Boil |
| Ingredient | Baker's % |
|---|---|
| Snow Powder | Little |
| 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 | 60min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 170°C / 180°C |
| Baking Time | 22min |
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.
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