Physical Characteristic
| Colour | Light yellowish colour |
| Taste | Buttery Flavour and aroma |
| State | Spreadable soft solid paste form |
Application: Tea biscuit, danish, cookies, topping, filling, icing, pie crust, sauces, ideal for baking
Advantages: No refrigeration needed, enhance flavour, add rich flavour to baking products, better yield volume
Storage: Best store in cool and dry place(18°C to 24°C)
Shelf Life: 12 months from production date
Carton: 18 tubs (500g) per carton / 6 tubs (1.8kg) per carton / 4 pails(4.8kg) per carton
Pallet: Pallet: 42cartons(500g) / 64 cartons(4.8kg)/ 56 cartons(15kg)
Recipe for Sweet Bun
Latifolia 150g, Bread Improver UB2000 5g, High Protein Flour 1,000g, Sugar 200g, Water 500g, Whole Egg 100g, Milk Powder 40g, Instant Dry Yeast 10g
Step 1 – Mix all the ingredients until the dough is well developed
Step 2 – Allow dough to rest for 30 minutes before scale and shape
Recipe for Butter Cake
Latifolia 500g, Sugar 380g, Eggs 470g, Plain Flour 400g, Milk Powder 30g
Step 1 – Beat Latifolia and sugar until creamy and light
Step 2 – Slowly add in eggs one at a time, beating thoroughly after each addition
Step 3 – Gently fold in plain flour and milk powder
| Pan Size: Inches | 3″x5″x3″H |
| Batter Weights | 450g |
| Baking Time | 45 to 55 minutes |
| Temperature | 160°c top 150°c bottom |
