Recipe68-Danish Bread

Danish Bread

Dough

Baker’s %
Bread Flour100
Instant Dry Yeast2
Bread Improver0.1
Sugar12
Salt1.8
Skim Milk2
Egg10
PALFFY LACTIS 1010
Water45

Method

Mixing Time
L4′ (Fat)↓L4′ M2′
Dough Temperature24℃
Fermentation Time60 min
Fermentation Room27℃/75%
Dividing1830g
Retard Time-5℃ overnight
1st FoldingSingle fold ×2 times
2nd Retard Time90 min
2nd FoldingSingle fold × 1 time, 2 fold x 1 time
3rd Retard TimeOvernight
Final Layer54 layers
Make FormRefer Below
Final Proofing Time75 min
Final Proofing Temperature35℃/80%
Baking Temperature190℃ (Up)
190℃ (Down)
Baking Time45 min


*The arrow shows timing to add margarine.

Roll In

%/Dough
CLASSICO MILK25

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 for 75 min at 35℃/85%
  6. Bake it for 45min at 190℃/190℃.

Products Used for This Recipe

PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO MILK
CLASSICO MILK

Condensed milk added sheet margarine which provides natural sweet milky flavour for Danish pastries and confectionaries.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 365days

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