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Sable Breton

Sable Breton

Ingredients & Process

Ingredient Baker's %
PALFFY 240LT 240 (32.0%)
Icing Sugar 136 (18.2%)
Egg 50 (6.7%)
Cake Flour 260 (34.7%)
Baking Powder 3 (0.4%)
Almond Powder 60 (8.0%)
Total 749 (100%)

Make Form & Baking

  1. 1
    Mix the margarine and icing sugar
  2. 2
    Mix egg
  3. 3
    Mix cake flour, baking powder and almond poder
  4. 4
    Chill the douth and roll out it until 8mm
  5. 5
    Spread egg on the surface
  6. 6
    Bake it at 170/170 for 15 minutes
  • *Diameter: 5.5cm

Made With Vivo Products

Sheet Margarine Compound
CLASSICO LACTIS10

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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Non Dairy Cream
TOPPING ACE EXCELLENT ST

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

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