         |
|
Product:
Hypuff
|
|
Puff
Pastry
Three Quarter
|
| Recipe
No. |
Q07 |
| Total
Mass : |
11,175
kg
|
| Scaling
Mass: |
4,000
kg |
| Yield: |
2
pieces |
| Baking
Temp: |
240C |
| Baking
Time: |
15
min |
| Scale
Fat : |
1,500 |
| Number |
Main
Ingredient
|
kg-g
|
|
1
|
Cake
Flour |
5,000
|
|
2
|
Klik
Margarine |
0,600
|
|
3
|
Salt |
0,075
|
|
4
|
Water
(Approximately) |
2,500
|
|
5
|
Hypuff |
3,000
|
|
Method:
- Place
1 to 4 into machine bowl
- Should
you be using a spiral, two minutes and six minutes second
speed
- Rest
dough in bulk covered with plastic sheeting for thirty minutes
- Scale
dough into 4kg pieces
- Usinf
French method, apply Hypuff 1,500kg to each 4kg piece and
give six half turns, resting thirty minutes in between every
two half turns
|
|
|
