Milky Chocolate


Working Method

Main Ingredients
  • Mixing Spiral: 10mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation:50mins
  • Scale: 80g
  • Intermediate proof: 20mins
  • Make up: Wrap milky filling inside, make oblong shape.
  • Final fermentation: 60mins at 28℃,80% RH
  • Before Bake: Pipe topping on top
  • Oven temperature: 200℃
  • Baking time: 10-12mins at about 200℃

Milky Filling
  • Beat butter and icing sugar till soft and smooth.
  • Add in milk powder and Cremyvit Classic followed by egg.

  • Mix well all ingredients together.

About this recipe

Complexity level:  

Tegral Chocolate Mix, a complete powdered mix for the production of premium chocolate bread with irresistible rich chocolate taste.

Cremyvit is a range of deliciously smooth and creamy custard cream mixes that take only moments to prepare 

Belcolade , contains of real Belgian Chocolate with its great taste and excellent performance.