[{"type":"deck","placeholders":{"clientName":null,"dashboardName":"MASTER TEMPLATE"}},{"type":"table","placeholders":{"clientName":null,"metricName":"Facebook Key Metrics Table | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"columns":[{"id":"name","title":"Name","width":0.19},{"id":"totalFans","title":"Fans","width":0.09,"type":"integer"},{"id":"fanIncrease","title":"+\/-","width":0.09,"type":"integer","hideOnDashboard":true},{"id":"own_posts","title":"Posts","width":0.09,"type":"integer"},{"id":"own_reactions","title":"Reactions","width":0.09,"type":"integer","hideOnDashboard":true},{"id":"own_comments","title":"Comments","width":0.09,"type":"integer","hideOnDashboard":true},{"id":"own_shares","title":"Shares","width":0.09,"type":"integer","hideOnDashboard":true},{"id":"user_posts","title":"User Posts","width":0.09,"type":"integer"},{"id":"interactionRate","title":"I-Rate","width":0.09,"type":"percent"},{"id":"responseRate","title":"Response Rate","width":0.09,"type":"percent","hideOnDashboard":true}],"serverSide":true,"paginate":false,"sortBy":"totalFans","sortDir":"DESC"},"data":[{"name":"SCS Dairy MY","fanIncrease":"820","peopleTalkingAverage":758,"own_posts":"16","own_reactions":"2060","own_comments":"50","own_shares":"237","user_posts":"0","interactionRate":"0.1604 %","responseRate":"0.0 %","totalFans":"91865"}]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Reach | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Reach | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",1288],["11\/02\/2018",5214],["11\/03\/2018",5252],["11\/04\/2018",3099],["11\/05\/2018",2678],["11\/06\/2018",3154],["11\/07\/2018",5061],["11\/08\/2018",3284],["11\/09\/2018",1912],["11\/10\/2018",1880],["11\/11\/2018",1673],["11\/12\/2018",3284],["11\/13\/2018",3090],["11\/14\/2018",1693],["11\/15\/2018",889],["11\/16\/2018",2765],["11\/17\/2018",2598],["11\/18\/2018",921],["11\/19\/2018",1100],["11\/20\/2018",4025],["11\/21\/2018",3381],["11\/22\/2018",1784],["11\/23\/2018",3309],["11\/24\/2018",3407],["11\/25\/2018",900],["11\/26\/2018",4880],["11\/27\/2018",4980],["11\/28\/2018",3402],["11\/29\/2018",2063],["11\/30\/2018",1326]]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Engaged Users | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Engaged Users | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",77],["11\/02\/2018",551],["11\/03\/2018",504],["11\/04\/2018",133],["11\/05\/2018",111],["11\/06\/2018",269],["11\/07\/2018",411],["11\/08\/2018",299],["11\/09\/2018",111],["11\/10\/2018",95],["11\/11\/2018",63],["11\/12\/2018",150],["11\/13\/2018",188],["11\/14\/2018",52],["11\/15\/2018",59],["11\/16\/2018",88],["11\/17\/2018",92],["11\/18\/2018",62],["11\/19\/2018",56],["11\/20\/2018",378],["11\/21\/2018",306],["11\/22\/2018",76],["11\/23\/2018",110],["11\/24\/2018",99],["11\/25\/2018",59],["11\/26\/2018",404],["11\/27\/2018",362],["11\/28\/2018",214],["11\/29\/2018",74],["11\/30\/2018",32]]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Average Reactions Per Post | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Average Reactions Per Post | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",0],["11\/02\/2018",212],["11\/03\/2018",175],["11\/04\/2018",0],["11\/05\/2018",21],["11\/06\/2018",0],["11\/07\/2018",20],["11\/08\/2018",0],["11\/09\/2018",241],["11\/10\/2018",0],["11\/11\/2018",206],["11\/12\/2018",0],["11\/13\/2018",21],["11\/14\/2018",0],["11\/15\/2018",0],["11\/16\/2018",24],["11\/17\/2018",0],["11\/18\/2018",0],["11\/19\/2018",0],["11\/20\/2018",334],["11\/21\/2018",44],["11\/22\/2018",0],["11\/23\/2018",122],["11\/24\/2018",0],["11\/25\/2018",244],["11\/26\/2018",0],["11\/27\/2018",172],["11\/28\/2018",0],["11\/29\/2018",82],["11\/30\/2018",0]]},{"type":"stackedColumnPercentChart","placeholders":{"clientName":null,"metricName":"Facebook Interactions Distribution | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"dim1":{"name":"Metric","labels":"PROFILES"},"dim2":{"labels":[["Like","Like"],["Love","Love"],["Haha","Haha"],["Wow","Wow"],["Sad","Sad"],["Angry","Angry"],["Comment","Comment"],["Share","Share"]]}},"data":[["Facebook Interactions Distribution | SCS Dairy MY"],[],["","Like","Love","Haha","Wow","Sad","Angry","Comment","Share"],["SCS Dairy MY",1982,76,0,2,0,0,50,237]]},{"type":"funnelChart","placeholders":{"clientName":null,"metricName":"Facebook Page Engagement Funnel (28 days) | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"dim1":{"labels":[["Impressions","Impressions"],["Reach (Unique users)","Reach (Unique users)"],["Engaged Users","Engaged Users"]]},"dim2":{"name":"Users"}},"data":[["Facebook Page Engagement Funnel (28 days) | SCS Dairy MY"],[],["Impressions","Reach (Unique users)","Engaged Users"],[99184,38650,3578]]},{"type":"columnChart","placeholders":{"clientName":null,"metricName":"Facebook Interaction Rate By Weekday | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim2":{"labels":"PROFILES"},"dim1":{"name":"Weekday","labels":[[1,"Mon"],[2,"Tue"],[3,"Wed"],[4,"Thu"],[5,"Fri"],[6,"Sat"],[0,"Sun"]]}},"data":[["Facebook Interaction Rate By Weekday | SCS Dairy MY"],[],["","SCS Dairy MY"],["Mon",0.032797997135642],["Tue",0.22011100299919],["Wed",0.034255685897226],["Thu",0.091834391979796],["Fri",0.18563666378773],["Sat",0.20772064852573],["Sun",0.27113010965464]]},{"type":"table","placeholders":{"clientName":null,"metricName":"Facebook (FB) Custom Own Posts Table (new) | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"columns":[{"id":"createTime","title":"Post","width":0.4,"type":"facebookOwnPost"},{"id":"likes","title":"Likes","width":0.1,"type":"integer"},{"id":"comments","title":"Comments","width":0.1,"type":"integer"},{"id":"shares","title":"Shares","width":0.1,"type":"integer"},{"id":"clicks","title":"Link clicks","width":0.1,"type":"integer","hideOnDashboard":true},{"id":"interactionRate","title":"I-Rate","width":0.1,"type":"percent"},{"id":"type","title":"Type","width":0.1}],"serverSide":true,"paginate":true,"sortBy":"createTime","sortDir":"DESC"},"data":[{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-20 00:26:40 <\/b> <br \/> If you enjoy the combination or garlic, mushrooms, and cheese then you will definitely love these pinwheels! \n\nCheesy Mushroom Pinwheels\n\nIngredients:\n4 slices SCS Cheese Slices \n3 tbsp olive oil\n1 onion\n454g mushrooms\n1 tbsp mayonnaise\n\u00bc tsp salt\n\u00bc tsp black pepper\n1 garlic clove\n224g mozzarella\n1 pkg puff pastry\n1 egg (for egg wash)\n\nDirections: \n1. Chop the mushrooms and onion.\n2. In a skillet heat olive oil over medium high heat and saut\u00e9 the onion until it becomes translucent.\n3. Add the chopped mushrooms and stir them until they are cooked through.\n4. Add mayonnaise, salt, black pepper, garlic, and SCS Cheese Slices.\n5. Stir to combine.\n6. Roll 2 sheets of puff pastry out to 12 x 16 inches.\n7. Split the mushroom filling in two and distribute a thin layer across both sheets.\n8. Sprinkle mozzarella on top and roll tightly starting from the longer side.\n9. Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.\n10. Cut each roll into 1 i","message":"If you enjoy the combination or garlic, mushrooms, and cheese then you will definitely love these pinwheels! \n\nCheesy Mushroom Pinwheels\n\nIngredients:\n4 slices SCS Cheese Slices \n3 tbsp olive oil\n1 onion\n454g mushrooms\n1 tbsp mayonnaise\n\u00bc tsp salt\n\u00bc tsp black pepper\n1 garlic clove\n224g mozzarella\n1 pkg puff pastry\n1 egg (for egg wash)\n\nDirections: \n1. Chop the mushrooms and onion.\n2. In a skillet heat olive oil over medium high heat and saut\u00e9 the onion until it becomes translucent.\n3. Add the chopped mushrooms and stir them until they are cooked through.\n4. Add mayonnaise, salt, black pepper, garlic, and SCS Cheese Slices.\n5. Stir to combine.\n6. Roll 2 sheets of puff pastry out to 12 x 16 inches.\n7. Split the mushroom filling in two and distribute a thin layer across both sheets.\n8. Sprinkle mozzarella on top and roll tightly starting from the longer side.\n9. Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.\n10. Cut each roll into 1 i","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402576389878037&id=364340573701629","likes":"324","comments":"6","shares":"59","clicks":"n\/a","interactionRate":"0.4355 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-02 03:56:57 <\/b> <br \/> Bomboloni Italian Doughnuts\n\nBomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.\n\nIngredients:\n100g SCS unsalted butter, at room temperature\n250g bread flour\n250g all-purpose flour\n75g granulated white sugar\n7g dry instant yeast\n7g (1\u00bd tsp) salt\n3 whole large eggs\n2 egg yolks\n118ml lukewarm water\nZest of 1 orange\n1 tsp vanilla extract\nGranulated sugar, for coating\n\nDirections:\n1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.\n2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.\n3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.\n4. Knead by hand for a couple of minutes, then place the dough in a large, lig","message":"Bomboloni Italian Doughnuts\n\nBomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.\n\nIngredients:\n100g SCS unsalted butter, at room temperature\n250g bread flour\n250g all-purpose flour\n75g granulated white sugar\n7g dry instant yeast\n7g (1\u00bd tsp) salt\n3 whole large eggs\n2 egg yolks\n118ml lukewarm water\nZest of 1 orange\n1 tsp vanilla extract\nGranulated sugar, for coating\n\nDirections:\n1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.\n2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.\n3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.\n4. Knead by hand for a couple of minutes, then place the dough in a large, lig","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1390060927796250&id=364340573701629","likes":"204","comments":"11","shares":"69","clicks":"n\/a","interactionRate":"0.3205 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-25 16:47:00 <\/b> <br \/> Try out these delicious Cheese Danish and they will definitely become your all time favorite!\n\nCheese Danish\n\nIngredients:\n113g SCS unsalted butter, cold and cut in thin slices.\n4 SCS Cheese Slices\n30ml warm water\n65ml milk\n143g all purpose flour\nHalf package instant yeast\n\u00bd  teaspoon kosher salt\n\u00bd tablespoon sugar\nPinch of salt\n1 tablespoon lemon zest\n6 tablespoons sugar\n1 large egg, beaten\n3 tablespoons SCS unsalted butter, melted and cooled.\n\nEggwash: 1 egg beaten with 2 tablespoons of milk.\n\nDirections: (Pastry)\n1. Sprinkle yeast over the warm water and milk with a little bit of the sugar and let stand until the mixture starts to foam a little bit. \n2. Beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.\n3. Place a large bowl near your food processor. Then put the flour, salt and sugar in the processor, and give it one quick whizz just to mix.  \n4. Add the cold slices of butter and process briefly so that t","message":"Try out these delicious Cheese Danish and they will definitely become your all time favorite!\n\nCheese Danish\n\nIngredients:\n113g SCS unsalted butter, cold and cut in thin slices.\n4 SCS Cheese Slices\n30ml warm water\n65ml milk\n143g all purpose flour\nHalf package instant yeast\n\u00bd  teaspoon kosher salt\n\u00bd tablespoon sugar\nPinch of salt\n1 tablespoon lemon zest\n6 tablespoons sugar\n1 large egg, beaten\n3 tablespoons SCS unsalted butter, melted and cooled.\n\nEggwash: 1 egg beaten with 2 tablespoons of milk.\n\nDirections: (Pastry)\n1. Sprinkle yeast over the warm water and milk with a little bit of the sugar and let stand until the mixture starts to foam a little bit. \n2. Beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.\n3. Place a large bowl near your food processor. Then put the flour, salt and sugar in the processor, and give it one quick whizz just to mix.  \n4. Add the cold slices of butter and process briefly so that t","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402582116544131&id=364340573701629","likes":"229","comments":"5","shares":"33","clicks":"n\/a","interactionRate":"0.3074 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-09 12:22:00 <\/b> <br \/> Try this Raspberry Almond Cream Cheese Danish and you\u2019ll be surprised at how easily it comes together!\n\nRaspberry Almond \n\nIngredients:\n227g SCS cream cheese, softened\n1 pkg. (2 sheets) puff pastry, thawed\n100g sugar\n1 egg yolk\n\u00bd tsp. vanilla extract\n\u00bd tsp. almond extract\n110g raspberry jam\n\nGLAZE:\n200g powdered sugar\n2 Tbsp. milk\n\u00bd tsp. almond extract\n35g toasted sliced almonds, for garnish\n\nDirections:\n1. Preheat oven to 204\u00b0C.\n2. Unfold and lay out thawed puff pastry sheets on lightly floured baking sheets.\n3. Cut each sheet into six equal parts by cutting into thirds, then in half; set aside.\n4. In a mixing bowl fitted with a paddle attachment, mix cream cheese, sugar, egg yolk, and vanilla & almond extracts. \n5. Mix until smooth.\n6. Spread one heaped tablespoon of cream cheese filling on each puff pastry piece.\n7. Spread one heaped teaspoon of jam on top of cream cheese on each puff pastry piece.\n8.Bake for 15-17 minutes, or until lightly browned.\n9. Meanwhile, make glaze by whisk","message":"Try this Raspberry Almond Cream Cheese Danish and you\u2019ll be surprised at how easily it comes together!\n\nRaspberry Almond \n\nIngredients:\n227g SCS cream cheese, softened\n1 pkg. (2 sheets) puff pastry, thawed\n100g sugar\n1 egg yolk\n\u00bd tsp. vanilla extract\n\u00bd tsp. almond extract\n110g raspberry jam\n\nGLAZE:\n200g powdered sugar\n2 Tbsp. milk\n\u00bd tsp. almond extract\n35g toasted sliced almonds, for garnish\n\nDirections:\n1. Preheat oven to 204\u00b0C.\n2. Unfold and lay out thawed puff pastry sheets on lightly floured baking sheets.\n3. Cut each sheet into six equal parts by cutting into thirds, then in half; set aside.\n4. In a mixing bowl fitted with a paddle attachment, mix cream cheese, sugar, egg yolk, and vanilla & almond extracts. \n5. Mix until smooth.\n6. Spread one heaped tablespoon of cream cheese filling on each puff pastry piece.\n7. Spread one heaped teaspoon of jam on top of cream cheese on each puff pastry piece.\n8.Bake for 15-17 minutes, or until lightly browned.\n9. Meanwhile, make glaze by whisk","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393553990780277&id=364340573701629","likes":"230","comments":"4","shares":"22","clicks":"n\/a","interactionRate":"0.2924 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-23 14:32:01 <\/b> <br \/> Mouthwatering, crispy and buttery pizza flavored pinwheels topped with scallions can be the perfect appetizer! #butterlicious","message":"Mouthwatering, crispy and buttery pizza flavored pinwheels topped with scallions can be the perfect appetizer! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402579966544346&id=364340573701629","likes":"214","comments":"0","shares":"3","clicks":"n\/a","interactionRate":"0.2443 %","type":"Photo"}]},{"type":"columnChart","placeholders":{"clientName":null,"metricName":"Facebook Fan Demographics | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"dim1":[],"dim2":[]},"data":[["Facebook Fan Demographics | SCS Dairy MY"],[],["","Female","Male"],["13-17",228,55],["18-24",10891,4651],["25-34",20484,2686],["35-44",25267,1847],["45-54",13000,906],["55-64",7594,670],["65+",2371,436]]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Interaction Rate | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Interaction Rate | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",0],["11\/02\/2018",0.32055504325298],["11\/03\/2018",0.20851166567898],["11\/04\/2018",0],["11\/05\/2018",0.032903756512202],["11\/06\/2018",0],["11\/07\/2018",0.023017482325862],["11\/08\/2018",0],["11\/09\/2018",0.29248414341582],["11\/10\/2018",0],["11\/11\/2018",0.23429972847508],["11\/12\/2018",0],["11\/13\/2018",0.026261653608789],["11\/14\/2018",0],["11\/15\/2018",0],["11\/16\/2018",0.043730184760031],["11\/17\/2018",0],["11\/18\/2018",0],["11\/19\/2018",0],["11\/20\/2018",0.43558000917011],["11\/21\/2018",0.056751830792234],["11\/22\/2018",0],["11\/23\/2018",0.13634380453752],["11\/24\/2018",0],["11\/25\/2018",0.30742396162651],["11\/26\/2018",0],["11\/27\/2018",0.19719782973438],["11\/28\/2018",0],["11\/29\/2018",0.091468394403005],["11\/30\/2018",0]]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Fans Total | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Fans Total | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",91074],["11\/02\/2018",91111],["11\/03\/2018",91134],["11\/04\/2018",91164],["11\/05\/2018",91187],["11\/06\/2018",91220],["11\/07\/2018",91250],["11\/08\/2018",91275],["11\/09\/2018",91299],["11\/10\/2018",91323],["11\/11\/2018",91349],["11\/12\/2018",91371],["11\/13\/2018",91406],["11\/14\/2018",91434],["11\/15\/2018",91457],["11\/16\/2018",91484],["11\/17\/2018",91520],["11\/18\/2018",91558],["11\/19\/2018",91590],["11\/20\/2018",91615],["11\/21\/2018",91639],["11\/22\/2018",91669],["11\/23\/2018",91691],["11\/24\/2018",91714],["11\/25\/2018",91746],["11\/26\/2018",91778],["11\/27\/2018",91795],["11\/28\/2018",91822],["11\/29\/2018",91848],["11\/30\/2018",91865]]},{"type":"lineChart","placeholders":{"clientName":null,"metricName":"Facebook Page Views | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Page Views | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2018",24],["11\/02\/2018",63],["11\/03\/2018",73],["11\/04\/2018",31],["11\/05\/2018",43],["11\/06\/2018",24],["11\/07\/2018",43],["11\/08\/2018",39],["11\/09\/2018",40],["11\/10\/2018",33],["11\/11\/2018",29],["11\/12\/2018",21],["11\/13\/2018",21],["11\/14\/2018",27],["11\/15\/2018",31],["11\/16\/2018",42],["11\/17\/2018",28],["11\/18\/2018",27],["11\/19\/2018",19],["11\/20\/2018",33],["11\/21\/2018",29],["11\/22\/2018",16],["11\/23\/2018",40],["11\/24\/2018",34],["11\/25\/2018",18],["11\/26\/2018",45],["11\/27\/2018",42],["11\/28\/2018",34],["11\/29\/2018",35],["11\/30\/2018",25]]},{"type":"table","placeholders":{"clientName":null,"metricName":"Facebook Fans By City Table | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"columns":[{"id":"cityName","title":"City","width":0.6,"type":"string"},{"id":"fans","title":"Fans","width":0.2,"type":"integer"},{"id":"share","title":"Share","width":0.2,"type":"percent"}],"serverSide":true,"paginate":false,"sortBy":"fans","sortDir":"DESC"},"data":[{"cityName":"Kuala Lumpur","fans":"17415","share":"19.0 %"},{"cityName":"Johor Bahru","fans":"6190","share":"6.7 %"},{"cityName":"Penang Island","fans":"4215","share":"4.6 %"},{"cityName":"Ipoh","fans":"3588","share":"3.9 %"},{"cityName":"Kuching","fans":"3409","share":"3.7 %"},{"cityName":"Petaling Jaya","fans":"3298","share":"3.6 %"},{"cityName":"Shah Alam","fans":"3092","share":"3.4 %"},{"cityName":"Klang","fans":"2897","share":"3.2 %"},{"cityName":"Kota Kinabalu","fans":"2634","share":"2.9 %"},{"cityName":"Singapore","fans":"2050","share":"2.2 %"},{"cityName":"Malacca City","fans":"1881","share":"2.0 %"},{"cityName":"Seremban","fans":"1662","share":"1.8 %"},{"cityName":"Kuantan","fans":"1476","share":"1.6 %"},{"cityName":"Puchong","fans":"1217","share":"1.3 %"},{"cityName":"Miri","fans":"1117","share":"1.2 %"},{"cityName":"Kajang","fans":"1084","share":"1.2 %"},{"cityName":"Kota Bharu","fans":"930","share":"1.0 %"},{"cityName":"Alor Setar","fans":"923","share":"1.0 %"},{"cityName":"Kuala Terengganu","fans":"922","share":"1.0 %"},{"cityName":"Sibu","fans":"886","share":"1.0 %"},{"cityName":"Sandakan","fans":"800","share":"0.9 %"},{"cityName":"Sungai Petani","fans":"797","share":"0.9 %"},{"cityName":"Batu Pahat","fans":"784","share":"0.9 %"},{"cityName":"Ampang","fans":"658","share":"0.7 %"},{"cityName":"Muar","fans":"623","share":"0.7 %"}]},{"type":"table","placeholders":{"clientName":null,"metricName":"Facebook Own Posts Table | SCS Dairy MY","timePeriod":"11\/01\/2018 - 11\/30\/2018","interval":"total","notes":""},"metaData":{"columns":[{"id":"createTime","title":"Post","width":0.44,"type":"facebookOwnPost"},{"id":"totalInteractions","title":"Total Interactions","width":0.08,"type":"integer"},{"id":"reactions","title":"Reactions","width":0.08,"type":"integer"},{"id":"comments","title":"Comments","width":0.08,"type":"integer"},{"id":"shares","title":"Shares","width":0.08,"type":"integer"},{"id":"interactionRate","title":"I-Rate","width":0.08,"type":"percent","hideOnDashboard":true},{"id":"type","title":"Type","width":0.08},{"id":"isPotentiallyPaid","title":"Sponsored?","width":0.08,"type":"isSponsoredPost","hideOnDashboard":true}],"serverSide":true,"paginate":true,"sortBy":"createTime","sortDir":"DESC"},"data":[{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-29 12:52:00 <\/b> <br \/> History of Cheese\n\nThe production of cheese predates recorded history and was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo. \n\nIn the millennia prior to refrigeration, cheese became a way to preserve milk. Although it is unknown where cheese production was first discovered, evidence of early cheese making is prevalent in the Middle East, Europe, and Central Asia.\n\nSource: https:\/\/www.thespruceeats.com\/the-history-of-cheese-1328765","message":"History of Cheese\n\nThe production of cheese predates recorded history and was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo. \n\nIn the millennia prior to refrigeration, cheese became a way to preserve milk. Although it is unknown where cheese production was first discovered, evidence of early cheese making is prevalent in the Middle East, Europe, and Central Asia.\n\nSource: https:\/\/www.thespruceeats.com\/the-history-of-cheese-1328765","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402585309877145&id=364340573701629","totalInteractions":"84","reactions":"82","comments":"0","shares":"2","interactionRate":"0.0915 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-27 13:22:00 <\/b> <br \/> If your pastry rips as you are lining the tart tin, don\u2019t worry; simply wet your fingers or use a brush to moisten the edges of the tear and gently push them together so the gap disappears. #SCStip","message":"If your pastry rips as you are lining the tart tin, don\u2019t worry; simply wet your fingers or use a brush to moisten the edges of the tear and gently push them together so the gap disappears. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402584323210577&id=364340573701629","totalInteractions":"181","reactions":"172","comments":"2","shares":"7","interactionRate":"0.1972 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-25 16:47:00 <\/b> <br \/> Try out these delicious Cheese Danish and they will definitely become your all time favorite!\n\nCheese Danish\n\nIngredients:\n113g SCS unsalted butter, cold and cut in thin slices.\n4 SCS Cheese Slices\n30ml warm water\n65ml milk\n143g all purpose flour\nHalf package instant yeast\n\u00bd  teaspoon kosher salt\n\u00bd tablespoon sugar\nPinch of salt\n1 tablespoon lemon zest\n6 tablespoons sugar\n1 large egg, beaten\n3 tablespoons SCS unsalted butter, melted and cooled.\n\nEggwash: 1 egg beaten with 2 tablespoons of milk.\n\nDirections: (Pastry)\n1. Sprinkle yeast over the warm water and milk with a little bit of the sugar and let stand until the mixture starts to foam a little bit. \n2. Beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.\n3. Place a large bowl near your food processor. Then put the flour, salt and sugar in the processor, and give it one quick whizz just to mix.  \n4. Add the cold slices of butter and process briefly so that t","message":"Try out these delicious Cheese Danish and they will definitely become your all time favorite!\n\nCheese Danish\n\nIngredients:\n113g SCS unsalted butter, cold and cut in thin slices.\n4 SCS Cheese Slices\n30ml warm water\n65ml milk\n143g all purpose flour\nHalf package instant yeast\n\u00bd  teaspoon kosher salt\n\u00bd tablespoon sugar\nPinch of salt\n1 tablespoon lemon zest\n6 tablespoons sugar\n1 large egg, beaten\n3 tablespoons SCS unsalted butter, melted and cooled.\n\nEggwash: 1 egg beaten with 2 tablespoons of milk.\n\nDirections: (Pastry)\n1. Sprinkle yeast over the warm water and milk with a little bit of the sugar and let stand until the mixture starts to foam a little bit. \n2. Beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.\n3. Place a large bowl near your food processor. Then put the flour, salt and sugar in the processor, and give it one quick whizz just to mix.  \n4. Add the cold slices of butter and process briefly so that t","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402582116544131&id=364340573701629","totalInteractions":"282","reactions":"244","comments":"5","shares":"33","interactionRate":"0.3074 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-23 14:32:01 <\/b> <br \/> Mouthwatering, crispy and buttery pizza flavored pinwheels topped with scallions can be the perfect appetizer! #butterlicious","message":"Mouthwatering, crispy and buttery pizza flavored pinwheels topped with scallions can be the perfect appetizer! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402579966544346&id=364340573701629","totalInteractions":"224","reactions":"221","comments":"0","shares":"3","interactionRate":"0.2443 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-23 02:07:22 <\/b> <br \/> Baking pastry at the right temperature is vitally important; too cool and the butter will melt before the pastry becomes firm causing it to collapse, too hot and the pastry may burn before the filling is cooked. #SCStip","message":"Baking pastry at the right temperature is vitally important; too cool and the butter will melt before the pastry becomes firm causing it to collapse, too hot and the pastry may burn before the filling is cooked. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1404796132989396&id=364340573701629","totalInteractions":"26","reactions":"23","comments":"0","shares":"3","interactionRate":"0.0284 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-21 11:12:00 <\/b> <br \/> What Is Cream Cheese?\n\nCream cheese is similar to French Neufchatel as it is made from cow's milk, but differs slightly because it is unripened. Cream cheese is categorized as a fresh cheese since it is unaged. Cream cheese should be refrigerated even if unopened to prevent it from spoiling.\n\nSource: https:\/\/www.thespruceeats.com\/what-is-cream-cheese-1807010","message":"What Is Cream Cheese?\n\nCream cheese is similar to French Neufchatel as it is made from cow's milk, but differs slightly because it is unripened. Cream cheese is categorized as a fresh cheese since it is unaged. Cream cheese should be refrigerated even if unopened to prevent it from spoiling.\n\nSource: https:\/\/www.thespruceeats.com\/what-is-cream-cheese-1807010","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402578629877813&id=364340573701629","totalInteractions":"52","reactions":"44","comments":"2","shares":"6","interactionRate":"0.0567 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-20 00:26:40 <\/b> <br \/> If you enjoy the combination or garlic, mushrooms, and cheese then you will definitely love these pinwheels! \n\nCheesy Mushroom Pinwheels\n\nIngredients:\n4 slices SCS Cheese Slices \n3 tbsp olive oil\n1 onion\n454g mushrooms\n1 tbsp mayonnaise\n\u00bc tsp salt\n\u00bc tsp black pepper\n1 garlic clove\n224g mozzarella\n1 pkg puff pastry\n1 egg (for egg wash)\n\nDirections: \n1. Chop the mushrooms and onion.\n2. In a skillet heat olive oil over medium high heat and saut\u00e9 the onion until it becomes translucent.\n3. Add the chopped mushrooms and stir them until they are cooked through.\n4. Add mayonnaise, salt, black pepper, garlic, and SCS Cheese Slices.\n5. Stir to combine.\n6. Roll 2 sheets of puff pastry out to 12 x 16 inches.\n7. Split the mushroom filling in two and distribute a thin layer across both sheets.\n8. Sprinkle mozzarella on top and roll tightly starting from the longer side.\n9. Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.\n10. Cut each roll into 1 i","message":"If you enjoy the combination or garlic, mushrooms, and cheese then you will definitely love these pinwheels! \n\nCheesy Mushroom Pinwheels\n\nIngredients:\n4 slices SCS Cheese Slices \n3 tbsp olive oil\n1 onion\n454g mushrooms\n1 tbsp mayonnaise\n\u00bc tsp salt\n\u00bc tsp black pepper\n1 garlic clove\n224g mozzarella\n1 pkg puff pastry\n1 egg (for egg wash)\n\nDirections: \n1. Chop the mushrooms and onion.\n2. In a skillet heat olive oil over medium high heat and saut\u00e9 the onion until it becomes translucent.\n3. Add the chopped mushrooms and stir them until they are cooked through.\n4. Add mayonnaise, salt, black pepper, garlic, and SCS Cheese Slices.\n5. Stir to combine.\n6. Roll 2 sheets of puff pastry out to 12 x 16 inches.\n7. Split the mushroom filling in two and distribute a thin layer across both sheets.\n8. Sprinkle mozzarella on top and roll tightly starting from the longer side.\n9. Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.\n10. Cut each roll into 1 i","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1402576389878037&id=364340573701629","totalInteractions":"399","reactions":"334","comments":"6","shares":"59","interactionRate":"0.4355 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-16 04:35:11 <\/b> <br \/> Freshly baked cinnamon roll with delicious buttery layers inside that will simply melt in your mouth! #butterlicious","message":"Freshly baked cinnamon roll with delicious buttery layers inside that will simply melt in your mouth! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1399831683485841&id=364340573701629","totalInteractions":"40","reactions":"24","comments":"12","shares":"4","interactionRate":"0.0437 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-13 13:33:00 <\/b> <br \/> Cows that graze fresh grass in season and cured hay out of season produce milk higher in healthy nutrients than cows that are fed prepared silage and grain. One noticeable quality is the colour: grass-fed butter is bright yellow. This is due to the beta-carotene (Vitamin A) in the grass which the cow stores in the fat molecules of the milk. \n\nSource: http:\/\/www.farmhousecheeses.com\/2014\/01\/26\/understanding-butter-grass-fed-cultured-mean\/","message":"Cows that graze fresh grass in season and cured hay out of season produce milk higher in healthy nutrients than cows that are fed prepared silage and grain. One noticeable quality is the colour: grass-fed butter is bright yellow. This is due to the beta-carotene (Vitamin A) in the grass which the cow stores in the fat molecules of the milk. \n\nSource: http:\/\/www.farmhousecheeses.com\/2014\/01\/26\/understanding-butter-grass-fed-cultured-mean\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393557157446627&id=364340573701629","totalInteractions":"24","reactions":"21","comments":"0","shares":"3","interactionRate":"0.0263 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-11 15:01:00 <\/b> <br \/> Make sure your fillings are cold before pouring into tart cases, covering with pie lids or wrapping in filo. Otherwise the heat will cause the fat to melt and lead to soggy pastry. #SCStip","message":"Make sure your fillings are cold before pouring into tart cases, covering with pie lids or wrapping in filo. Otherwise the heat will cause the fat to melt and lead to soggy pastry. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393555020780174&id=364340573701629","totalInteractions":"214","reactions":"206","comments":"0","shares":"8","interactionRate":"0.2343 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-09 12:22:00 <\/b> <br \/> Try this Raspberry Almond Cream Cheese Danish and you\u2019ll be surprised at how easily it comes together!\n\nRaspberry Almond \n\nIngredients:\n227g SCS cream cheese, softened\n1 pkg. (2 sheets) puff pastry, thawed\n100g sugar\n1 egg yolk\n\u00bd tsp. vanilla extract\n\u00bd tsp. almond extract\n110g raspberry jam\n\nGLAZE:\n200g powdered sugar\n2 Tbsp. milk\n\u00bd tsp. almond extract\n35g toasted sliced almonds, for garnish\n\nDirections:\n1. Preheat oven to 204\u00b0C.\n2. Unfold and lay out thawed puff pastry sheets on lightly floured baking sheets.\n3. Cut each sheet into six equal parts by cutting into thirds, then in half; set aside.\n4. In a mixing bowl fitted with a paddle attachment, mix cream cheese, sugar, egg yolk, and vanilla & almond extracts. \n5. Mix until smooth.\n6. Spread one heaped tablespoon of cream cheese filling on each puff pastry piece.\n7. Spread one heaped teaspoon of jam on top of cream cheese on each puff pastry piece.\n8.Bake for 15-17 minutes, or until lightly browned.\n9. Meanwhile, make glaze by whisk","message":"Try this Raspberry Almond Cream Cheese Danish and you\u2019ll be surprised at how easily it comes together!\n\nRaspberry Almond \n\nIngredients:\n227g SCS cream cheese, softened\n1 pkg. (2 sheets) puff pastry, thawed\n100g sugar\n1 egg yolk\n\u00bd tsp. vanilla extract\n\u00bd tsp. almond extract\n110g raspberry jam\n\nGLAZE:\n200g powdered sugar\n2 Tbsp. milk\n\u00bd tsp. almond extract\n35g toasted sliced almonds, for garnish\n\nDirections:\n1. Preheat oven to 204\u00b0C.\n2. Unfold and lay out thawed puff pastry sheets on lightly floured baking sheets.\n3. Cut each sheet into six equal parts by cutting into thirds, then in half; set aside.\n4. In a mixing bowl fitted with a paddle attachment, mix cream cheese, sugar, egg yolk, and vanilla & almond extracts. \n5. Mix until smooth.\n6. Spread one heaped tablespoon of cream cheese filling on each puff pastry piece.\n7. Spread one heaped teaspoon of jam on top of cream cheese on each puff pastry piece.\n8.Bake for 15-17 minutes, or until lightly browned.\n9. Meanwhile, make glaze by whisk","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393553990780277&id=364340573701629","totalInteractions":"267","reactions":"241","comments":"4","shares":"22","interactionRate":"0.2924 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-07 09:30:00 <\/b> <br \/> Wishing everyone a very Happy Deepavali from SCS! \uf04a","message":"Wishing everyone a very Happy Deepavali from SCS! \uf04a","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393552827447060&id=364340573701629","totalInteractions":"17","reactions":"16","comments":"0","shares":"1","interactionRate":"0.0186 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-07 03:17:52 <\/b> <br \/> Sunny side up egg, cherry tomatoes on a bed of buttered pastry! Your perfectly healthy breakfast #butterlicious","message":"Sunny side up egg, cherry tomatoes on a bed of buttered pastry! Your perfectly healthy breakfast #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1393552214113788&id=364340573701629","totalInteractions":"25","reactions":"24","comments":"0","shares":"1","interactionRate":"0.0274 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-05 13:18:00 <\/b> <br \/> What is the Composition of Butter?\n\nBiochemically, butter consists of at least 80% of milk fats and less than 16% of water. Fatless dry matter constitutes up to 2% of the composition of butter. The latter comprises milk proteins, milk sugar, mineral compounds, vitamins, pigments and aroma substances.\n\nSource: http:\/\/www.piimaliit.ee\/en\/benefits-of-butter\/","message":"What is the Composition of Butter?\n\nBiochemically, butter consists of at least 80% of milk fats and less than 16% of water. Fatless dry matter constitutes up to 2% of the composition of butter. The latter comprises milk proteins, milk sugar, mineral compounds, vitamins, pigments and aroma substances.\n\nSource: http:\/\/www.piimaliit.ee\/en\/benefits-of-butter\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1390069501128726&id=364340573701629","totalInteractions":"30","reactions":"21","comments":"4","shares":"5","interactionRate":"0.0329 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-03 14:10:00 <\/b> <br \/> Don\u2019t add too much flour to the work surface. It\u2019s tempting to coat the surfaces and pastry with a generous dusting of flour because it makes it easier to handle but adding too much flour can cause the pastry to dry out. Always brush off excess flour before folding or baking the pastry or roll it out between two layers of cling film to avoid using flour at all. #SCStip","message":"Don\u2019t add too much flour to the work surface. It\u2019s tempting to coat the surfaces and pastry with a generous dusting of flour because it makes it easier to handle but adding too much flour can cause the pastry to dry out. Always brush off excess flour before folding or baking the pastry or roll it out between two layers of cling film to avoid using flour at all. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1390064471129229&id=364340573701629","totalInteractions":"190","reactions":"175","comments":"4","shares":"11","interactionRate":"0.2085 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2018-11-02 03:56:57 <\/b> <br \/> Bomboloni Italian Doughnuts\n\nBomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.\n\nIngredients:\n100g SCS unsalted butter, at room temperature\n250g bread flour\n250g all-purpose flour\n75g granulated white sugar\n7g dry instant yeast\n7g (1\u00bd tsp) salt\n3 whole large eggs\n2 egg yolks\n118ml lukewarm water\nZest of 1 orange\n1 tsp vanilla extract\nGranulated sugar, for coating\n\nDirections:\n1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.\n2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.\n3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.\n4. Knead by hand for a couple of minutes, then place the dough in a large, lig","message":"Bomboloni Italian Doughnuts\n\nBomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.\n\nIngredients:\n100g SCS unsalted butter, at room temperature\n250g bread flour\n250g all-purpose flour\n75g granulated white sugar\n7g dry instant yeast\n7g (1\u00bd tsp) salt\n3 whole large eggs\n2 egg yolks\n118ml lukewarm water\nZest of 1 orange\n1 tsp vanilla extract\nGranulated sugar, for coating\n\nDirections:\n1. First, dissolve the yeast in the lukewarm water, and allow it to sit until it blooms.\n2. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one of the whole eggs, and beat on medium speed for 5 minutes, then high speed for 5 more minutes.\n3. Add in the remaining egg, and beat on medium speed until a smooth and elastic dough forms {you may have to add a little more flour if it seems too sticky}.\n4. Knead by hand for a couple of minutes, then place the dough in a large, lig","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1390060927796250&id=364340573701629","totalInteractions":"292","reactions":"212","comments":"11","shares":"69","interactionRate":"0.3205 %","type":"Photo","isPotentiallyPaid":"Highly Likely"}]}]