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

Block Margarine Vegetable

PALFFY 300M

It has a strong milk flavor. It is salted type.

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Sheet Margarine Compound

CLASSICO SIO

It is a salted compound margarine 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 a strong buttery taste.

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Chocolate

DARK COMPOUND SOFT CHOCOLATE

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Sheet Margarine Compound

CLASSICO LACTIS10

Low compound lactis type. Using natural fermented ingredients for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.

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