Sheet Margarine Compound
CLASSICO 730LT
reasonable type low compound sheet margarine. You can handle this almost same as vegetable type sheet margarine.
Pain Viennois
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 1.5 |
| Bread Improver | 0.1 |
| Sugar | 6 |
| Salt | 2 |
| Skim Milk Powder | 5 |
| PALFFY 220LT | 10 |
| Water | 62 |
| TOTAL | 186.6 |
| Ingredient | Baker's % |
|---|---|
| NEW BAKEMASTER 130LT (Whipped) | 35g/each |
| →whip to SG 0.85 |
| Method | |
|---|---|
| Mixing Time | ↓(Margarine) L3'～M8' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min punch 30 min |
| Fermentation Room | 27°C / 70% |
| Dividing | 50g |
| Retard Temperature | 27°C / 70 % |
| 2nd Fermentation Time | 30min |
| Make form | 20 cm long shape |
| Cutting | 15-17 cutting on surface |
| Final Proofing Time | 60 min |
| Proofing Room | 35°C / 80% |
| Baking Temperature(Up) | 220°C |
| (Down) | 180°C |
| Baking Time | 14min |
| Oven Steam | Yes |
Make Form & Baking
-
1
Make the dough into shape of stick.
-
2
Take final proofing 60min.
-
3
After proofing, 15-17 cutting on surface.
-
4
Bake it at 220°C/180°C for 14 min.
-
5
After cooling, pipe the filling between bread.
Made With Vivo Products
Sweeten Sheet Fat Spread
CLASSICO STLT
Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.
Chocolate
WHITE COMPOUND FILLING
Compound Cream
ACE 200
Low compound cream Cost efficient / reasonable type High Over Run as a compound cream and it can be used for any cake like mousse, roll-cake, chiffon cake. Can be mixed ACE200 with fresh cream.
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