Filling
FILLING ACE CUSTARD
It can be kept below 25°C. And it is ready to use type. More useful than other powder type custard. It can be used for cake items, bread items and wrapping as well.
Sweet Bun
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 18 |
| Salt | 1.5 |
| Skim Milk Powder | 2 |
| Egg | 15 |
| PROBEST33 | 8 |
| PALFFY 300HLT | 15 |
| Water | 43 |
| TOTAL | 204.6 |
| Method | |
|---|---|
| Mixing Time | L 3'M4'H2↓(margarine) L3'M4'H1' |
| Dough Temperature | 26 ~ 27°C |
| Fermentation Time | 30min |
| Fermentation Room | 27°C / 70 % |
| Dividing(cut weight) | 50g |
| Bench Time | Over night |
| Take Out Retard | Roll the dough |
| Leave Room(Rack-Time) | About 60min |
| Make Form | Below Refer |
| Final Proofing Time | 60 ~ 70min |
| Final Proofing Temperature | 35°C / 80% |
| Baking Tempeture(Up) | 220°C |
| (Bottom) | 180°C |
| Baking Time | 8min |
Make Form & Baking
-
1
Rough the dough into round shape and proceed with final proofing.
-
2
After final proofing, spread egg on the surface.
-
3
Bake it at 220°C/180°C for 8 min.
- *Condition for process by 2Kg Flour Scale
- ※L….2Speed、M…3Speed、H…4.5Speed
Made With Vivo Products
Sheet Margarine Compound
CLASSICO 780LT
Middle compound type sheet margarine.
Sheet Margarine Compound
CLASSICO 360LT
The Highest Compound Margarine among our products. Better workability than butter sheet and rich buttery taste The Closest to Butter Sheet. This is the most available product for customers who use butter sheet.
Block Margarine Vegetable
PALFFY 300M
It has a strong milk flavor. It is salted type.
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