Non Dairy Cream
TOPPING ACE EXCELLENT ST
Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration
Tuna Puff
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 50 |
| Cake Flour | 50 |
| Salt | 1 |
| PALFFY 780LTU | 5 |
| Water | 50 |
| TOTAL | 156 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 100LT | 53% |
| Ingredient | Baker's % |
|---|---|
| PALFFY 780LTU | 150 |
| Cake Flour | 150 |
| Cooking Ace | 1000 |
| Chicken Stock Cube | 1 |
| Salt | 3 |
| Black Pepper | 1.5 |
| TOTAL | 1305.5 |
| Ingredient | Baker's % |
|---|---|
| White Sauce Filling | 500 |
| Onion Chop | 125 |
| Chopped Mushroom | 50 |
| Tuna(Can) | 175 |
| Salt | 3 |
| Black Pepper | 1 |
| TOTAL | 854 |
| 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 | 190°C / 190°C |
| Baking Time | 18-20min |
Make Form & Baking
-
1
Sheet the dough to thickness 1.8mm.
-
2
Cut the dough into 180mm(W) ×110mm(L) ×1.8mm(H)
-
3
Pipe the Tuna filling on the dough.
-
4
Pipe the filling into the dough and wrap it between the dough.
-
5
Brush the surface of the dough with egg.
-
6
Bake it at 190°C/190°C for 18-20 minutes
Made With Vivo Products
Sheet Margarine Compound
CLASSICO 760LT
Low compound type sheet margarine. Compound ratio is slightly higher than CL730LT. It is salted type.
Compound Cream
TOPPING ACE BEVERAGE
Acid stable Low Melting Poing (good mouthfeel) Suitable for Beverage It can be whipped until soft peak. This is exclusive product for beverage.
Compound Cream
TOPPING ACE 400LT
Middle compound cream. Features of this product is between ACE200 and ACE500. Middle Over Run. It can be used for any cake items.
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