Creative Innovations.
Delicious Solutions.

Enquire Now
Pain Viennois

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
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. 1
    Make the dough into shape of stick.
  2. 2
    Take final proofing 60min.
  3. 3
    After proofing, 15-17 cutting on surface.
  4. 4
    Bake it at 220°C/180°C for 14 min.
  5. 5
    After cooling, pipe the filling between bread.

Made With Vivo Products

Sweeten Block fat Spread
NEW BAKE MASTER 130LT

NEW BAKE MASTER 130LT

Fat Spread added with sweet condensed milk for natural milky taste which has good melting profile and high creaming properties. Convenient for butter cream application. Just whip it then ready to use.

See More Variety of Products
Sweeten Sheet Fat Spread
CLASSICO SIO-CARAMEL

CLASSICO SIO-CARAMEL

It is a sweetened Fat spread 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 strong roast caramel and buttery taste that enhance flavor and aroma during baking.

See More Variety of Products

More Similar Recipes

View All
Loaves & Sweet Buns

Bagel

Croissants & Viennoiserie

Almond Cruffin

Loaves & Sweet Buns

Butter Roll

Loaves & Sweet Buns

Sweet Bun

Want to learn more about our products?

Talk To Us