| Ingredient | Baker's % |
|---|---|
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 15 |
| Salt | 1.5 |
| Egg | 15 |
| PROBEST 33 | 10 |
| PALFFY 300M | 15 |
| Water | 36 |
| Total | 194.6 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO TOSTAR | 25 |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M | 70 |
| Sugar | 50 |
| Egg | 50 |
| Almond Powder | 40 |
| Cake Flour | 40 |
| Baking Powder | 1 |
| Ingredient | Baker's % |
|---|---|
| Dried Cranberry | 8%/Dough |
| Dried Raisin | 8%/Dough |
| Ingredient | Baker's % |
|---|---|
| Cookie Crumble | 5g/pcs |
| Ingredient | Baker's % |
|---|---|
| GLAZE COATING SUGAR | 15g/pcs |
| Ingredient | Baker's % |
|---|---|
| Snow Powder | little |
| Method | |
|---|---|
| Mixing Time | L3' M2' (margarine)↓L3' M2' |
| Dough Temperature | 24°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 75% |
| Dividing | 1940 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | Over Night |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 60min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 180°C / 170°C |
| Baking Time | 24min |
Make Form & Baking
Low compound type block margarine. If customers aren't satisfied with vegetable type block margarine and need a bit of natural butter flavor, this is reasonable and available. It is salted type.
Middle compound type block margarine. It is unsalted type.
Low Compound type block margarine. Compound ratio is slightly higher than PL730LT.
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. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.
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