| 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 300M | 15 |
| Water | 43 |
| TOTAL | 204.6 |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M | 8g/each |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M (Melted) | 4g/each |
| 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) | 40g |
| Bench Time | Over night |
| Take Out Retard | Roll the dough |
| Leave Room(Rac-Time) | About 60min |
| Make Form | Below Refer |
| Final Proofing Time | 60 ~ 70min |
| Final Proofing Tempeture | 35°C / 80% |
| Baking Tempeture(Up) | 220°C |
| (Bottom) | 180°C |
| Baking Time | 8min |
Make Form & Baking
Fat Spread added with sweet condensed milk for natural milky taste which has good melting profile and high creaming properties. Convenient for butter cream application. Just whip it then ready to use.
reasonable type low compound sheet margarine. You can handle this almost same as vegetable type sheet margarine.
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