European Danish Concentrate 2.0


European Danish Concentrate 2.0 is designed to make high quality Danish products with excellent flake, flavor and color.


  1. Uses a sophisticated no-time dough system that eliminates the need for overnight retarding
  2. Contains unique dough conditioning and emulsification systems
  3. Designed to produce dough with maximum tolerance to automated high-speed production equipment
  4. Formulated for extended shelf life
  5. Does not contain PHOs (partially hydrogenated oils)


Soybean Oil, Whey (Milk), Wheat Gluten, Salt, Mono- and Diglycerides, Diacetyl Tartaric Acid Esters of Mono-Diglycerides (DATEM), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sodium Stearoyl Lactylate (SSL) and 2% or Less of Each of the Following: Sodium Acid Pyrophosphate, Sodium Bicarbonate, Guar Gum, Ammonium Sulfate, Enzymes (Contains Wheat), Ascorbic Acid (Vitamin C), Beta Carotene (Color).

European Danish



Bread Flour 100.00
European Danish Concentrate 2.0 14.00
Sugar Granulated 14.00
Shortening 6.00
Whole Eggs 7.00
Yeast, Compressed (Variable)* 7.00
Water (Variable) 46.00
Total Weight 194.00


Mix for 2 minutes on low speed
Mix for 2 minutes on high speed
Dough Temp: 66-68°F.
Add roll-in fat at 15-30% based on dough weight