Block Margarine Compound
PALFFY 790LTU
Middle compound type block margarine. Melting point is low.
Pain Viennois
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 1.5 |
| Bread Improver | 0.1 |
| Sugar | 6 |
| Salt | 2 |
| Skim Milk Powder | 5 |
| PALFFY 220LT | 10 |
| Water | 62 |
| TOTAL | 186.6 |
| Ingredient | Baker's % |
|---|---|
| NEW BAKEMASTER 130LT (Whipped) | 35g/each |
| →whip to SG 0.85 |
| Method | |
|---|---|
| Mixing Time | ↓(Margarine) L3'～M8' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min punch 30 min |
| Fermentation Room | 27°C / 70% |
| Dividing | 50g |
| Retard Temperature | 27°C / 70 % |
| 2nd Fermentation Time | 30min |
| Make form | 20 cm long shape |
| Cutting | 15-17 cutting on surface |
| Final Proofing Time | 60 min |
| Proofing Room | 35°C / 80% |
| Baking Temperature(Up) | 220°C |
| (Down) | 180°C |
| Baking Time | 14min |
| Oven Steam | Yes |
Make Form & Baking
-
1
Make the dough into shape of stick.
-
2
Take final proofing 60min.
-
3
After proofing, 15-17 cutting on surface.
-
4
Bake it at 220°C/180°C for 14 min.
-
5
After cooling, pipe the filling between bread.
Made With Vivo Products
Non Dairy Cream
TOPPING ACE EXCELLENT
Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability
Functioning Fat Spread for Choux Puff
PALFFY PUFF
Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.
Chocolate
DARK COMPOUND CHOCOLATE
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