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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

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.

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