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Marble Danish

Marble Danish

Ingredients & Process

Ingredient Baker's %
White Dough
Bread Flour 100
Instant Dry Yeast 2
Improver 0.1
Sugar 12
Salt 1.8
Egg 10
PALFFY 760LT 10
Water 47
Total 182.9
Method
Mixing Time L3' M2'↓(margarine)L4' M3'
Dough Temperature 26°C
Fermentation Time 60min
Fermentation Room 27°C / 70%
Dividing 1800 g
Retard Time -5°C over night
1st Folding Single fold×2times
Retard time 90min
2nd Folding Single fold×1time
Retard time 90min
Final layer 27layers
Make Form Below refer
Final Proofing 75min
Proofing temperature 35°C / 85%
Baking temperature 190°C / 190°C
Baking Time 43min

Make Form & Baking

  1. 1
    Roll out each dough until 6mm thickness.
  2. 2
    Overlay white and black dough.
  3. 3
    Cut the dough into 350mm×35mm (L×W)(250g).
  4. 4
    Braid three pieces of the cutting dough.
  5. 5
    Put it into baking mould, and take final proofer.
  6. 6
    Bake at 190°C/200°C for 43 minutes

Made With Vivo Products

Block Margarine Vegetable
PALFFY 300LT

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.

See More Variety of Products
Sheet Margarine Vegetable
CLASSICO 100LT

CLASSICO 100LT

the most regular type of vegetable sheet margarine. Can be used for croissants, danishs and pie products.

See More Variety of Products

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