Block Margarine Vegetable
PALFFY 300HLT
Higher melting point block margarine than PL300LT.
Palmier Pie
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 50 |
| Cake Flour | 50 |
| Salt | 1 |
| PALFFY 780LTU | 5 |
| Water | 50 |
| Total | 156 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 100HHLT | 53% |
| Ingredient | Baker's % |
|---|---|
| Sugar | 3g/pcs |
| Method | |
|---|---|
| Mixing Time | ↓(margarine) L2' M6' |
| Dough Temperature | 24°C |
| Dividing | 950 g |
| Retard time | 5°C 1hour |
| 1st Folding | Single fold x 1 time, Double fold 1 time |
| Retard time | 5°C 1hour |
| 2nd Folding | Single fold x 1 time, Double fold 1 time |
| Final layer | 144layers |
| Make Form | Below refer |
| Baking temperature | 170°C / 170°C |
| Baking Time | 18-22min |
Make Form & Baking
-
1
Sheet the dough to thickness 1.8mm.
-
2
Cut the dough into 280mm(L) ×380mm(W) ×3mm(H)
-
3
Fold up the left and right vertical side inward, stopping at about 1/4 of the pastry.
-
4
Fold both sides that meet at the center and touch with each other.
-
5
Cut into width : 10mm.
-
6
Wet the surface with water and attach sugar.
-
7
Bake it at 170°C/170°C for 18-22 minutes
Made With Vivo Products
Chocolate
DARK CHOCOLATE
Sheet Margarine Compound
CLASSICO LACTIS30
Using natural fermented ingredients with highest lactic butter for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.
Functioning Fat Spread for Choux Puff
PALFFY PUFF
Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.
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