Working Method

Puff Pastry
  • Mimetic 32 cut into cube size
  • Add all ingredient and mix at slow speed for 4 - 6 min
  • Dough temperature: 24 ℃
  • Bulk fermentation: 20 min
  • Flatten the dough and rest in chiller for 30 min
  • Next, laminate mimetic 32 into the dough with 4 times single fold, and rest in chiller for 60 min
  • Next, rollout the dough into 2.5 mm thickness , sprinkle sugar on top of the dough, 25cm length, make a book fold.cut each 10g
  • Bake the puff at 170 °C for 35min

About this recipe

Mimetic 32, A margarine with great workability and excellent plasticity to create Viennoiserie and puff pastry.

SAPORE Rigoletto, Rigoletto is a highly concentrated sponge in powder form. It is designed for white thin breads, buns and toast bread.


Related recipes