Sweeten Sheet Fat Spread
CLASSICO MILK
compound type of CLSTLT. Strong buttery flavor. This is suitable for making Danish Loaf.
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
Shortening
BAKE MASTER 3040E
High melting point for stable workability. Good whipping Function. Especially suitable for butter cream.
Sheet Margarine Vegetable
CLASSICO 100LTV
Packing size is different from CL100LT. It is mainly available for butter pump line when making croissant, danish or pie dough.
Block Margarine Compound
PALFFY 220LT
Middle compound type block margarine. This is available for all cake and bread dough. It is salted type.
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