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SelectBlend Pain aux Raisins 105g

Baker Solution

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REF. 43903

The SelectBlend RTP 105 G pain aux raisins is made with a fat blend. This blend, combining 90% margarine with 10% concentrated butter*, has been developed to offer high-quality Viennese pastries with a balanced flavour. * in the fat content

The benefits of this product :
  • Crispy and golden puff pastry: thanks to the melting point of the fat blend being similar to butter, the Viennese pastries develop a fine and even lamination.
  • The delicious combination of a smooth custard cream and raisins.
  • A dough recipe with milky notes for enhanced aromatic intensity.
  • A fat blend made with RSPO Segregated certified palm oil.
     
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Product Details
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Details about the product and packaging

  • Ready to Prove

    Ready to Prove

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    120

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    64

Conservation

Storage conditions  :  Store at -18°C or below before use. DO NOT REFREEZE ONCE THAWED.
Date of minimum durability  :  9 months

Ingredients

Ingredients :  water, WHEAT flour, fat blend 16% (palm fat, water, coconut fat, concentrated butter (MILK), emulsifier (mono- and diglycerides of fatty acids), natural flavouring, acidity regulator (citric acid), colour (beta-carotene from natural origin)), raisins 13.3%, sugar, yeast, EGGS, modified starch, whole MILK powder, WHEAT gluten, salt, whey powder (MILK), skimmed MILK powder, stabilisers (calcium acetate, disodium phosphate, tetrasodium diphosphate), natural flavouring, carrot extract, paprika extract, turmeric extract, emulsifier (lecithins), flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases).Barn laid EGGS. May contain traces of: sesame seeds, soya, nuts.
Butter Type  :  Fat Blend

Physical information

Unit weight sold  :  105 g

Specific features

Allegations :  Suitable for vegetarians
Preparation
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Instructions

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Tray arrangement information
Tray arrangement : 
12 items on a tray
Fermentation information
Prove directly : 
2h15-2h30 at 27-28°C, humidity 70-80%
Controlled fermentation information
Prove controlled : 
1h45-2h at 27-28°C, humidity 70-80%
Egg-wash information
Egg wash : 
Glaze the products.
Pre-heating information
Preheating : 
190°C
Baking information
Backing : 
approximately 15-17 min at 165-175°C, open damper
Resting time information
Rack in a temperature : 
15 min at room temperature
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