Danish Bread

Ingredients & Process

Ingredient	Baker's %
Bread Flour	100
Instant Dry Yeast	2
Improver	0.1
Sugar	12
Salt	1.8
Skim Milk	2
Egg	10
PALFFY LACTIS10	10
Water	45
Total	182.9

Ingredient	Baker's %
CLASSICO MILK LT	25

Method
Mixing Time	L4' (margarine)↓L4' M2'
Dough Temperature	24°C
Fermentation Time	60min
Fermentation Room	27°C / 75%
Dividing	1830 g
Retard Time	-5°C over night
1st Folding	Single fold×2times
Retard time	90min
2nd Folding	Single fold×1time, fold in half
Retard time	Over Night
Final layer	54 layers
Make Form	Below refer
Final Proofing	75min
Proofing temperature	35°C / 85%
Baking temperature	190°C / 190°C
Baking Time	45min

Make Form & Baking

1
Sheet the dough to length 400mm, thickness 12mm.
2
Cut the dough into width 50mm (250g).
3
Twist the 3 doughs (total 750g).
4
Put it into the baking mould.
5
Take final proofing.
6
Bake it at 190°C/190°C for 45min

Made With Vivo Products

Block Margarine Vegetable

PALFFY 300LT

the most regular type of vegetable block margarines. Can be used for any kinds of cake and bread dough. It is salted type.

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Non Dairy Cream

TOPPING ACE EXCELLENT

Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability

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Block Margarine Compound

PALFFY 796LT

Middle compound type block margarine. It is salted type.

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Block Margarine Compound

PALFFY 730LT

Low compound type block margarine. If customers aren't satisfied with vegetable type block margarine and need a bit of natural butter flavor, this is reasonable and available. It is salted type.

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