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Chocolate Danish

Chocolate Danish

Ingredients & Process

Ingredient Baker's %
Bread Flour 90
Cake Flour 10
Instant dry Yeast 2
Sugar 12
Salt 1.6
Skim Milk Powder 2
Egg 10
PALFFY 780LTU 8
Water 48
TOTAL 183.6
Method
Mixing Time ↓(margarine) L5'M1'
Dough Temperature 25°C
Fermentation Time 30 min
Fermentation Room 27°C / 70%
Dividing 1800g
Retard Temperature -5°C
1st Retard Time Over night
1st Folding Three fold × 2 times
2nd Retard Time 1hour
2nd Folding Three fold × Once
Makes form Below refer
Final Proofing Time 60min
Proofing Room 35°C / 80%
Baking Temperature(Up) 210 °C
(Down) 180 °C
Baking Time 14 min

Make Form & Baking

  1. 1
    After folding, roll out the dough until 3.5mm
  2. 2
    cut the dough 90 mm by 90 mm
  3. 3
    Pipe 8g of filling in the middle of the dough
  4. 4
    Proof the dough for 60 minutes
  5. 5
    Bake the dough at 210/180 for 14 minutes
  6. 6
    Sprinkle icing sugar

Made With Vivo Products

Sweeten Sheet Fat Spread
CLASSICO SIO-CARAMEL

CLASSICO SIO-CARAMEL

It is a sweetened Fat spread in pre-cut slit form. The slits allow bakers to quickly separate equal portions, improving production efficiency and portion accuracy. It is suitable for use in Salted bun, coffee bun or as a bakery filling. The flavor profile is strong roast caramel and buttery taste that enhance flavor and aroma during baking.

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Block Margarine Compound
PALFFY 240LT

PALFFY 240LT

One of the highest milk fat contents among Vivo block margarines. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter and milk profile.

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Sheet Margarine Compound
CLASSICO LACTIS 20

CLASSICO LACTIS 20

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.

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