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Danish Bread

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

Made With Vivo Products

Compound Cream
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TOPPING ACE 400LT

Middle compound cream. Features of this product is between ACE200 and ACE500. Middle Over Run. It can be used for any cake items.

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Sweeten Block fat Spread
NEW BAKE MASTER 130LT

NEW BAKE MASTER 130LT

Fat Spread added with sweet condensed milk for natural milky taste which has good melting profile and high creaming properties. Convenient for butter cream application. Just whip it then ready to use.

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Block Margarine Compound
PALFFY 730LT

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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Sheet Margarine Vegetable
CLASSICO 100LT

CLASSICO 100LT

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

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