European Danish Concentrate 2.0 is designed to make high quality Danish products with excellent flake, flavor and color.
- Uses a sophisticated no-time dough system that eliminates the need for overnight retarding
- Contains unique dough conditioning and emulsification systems
- Designed to produce dough with maximum tolerance to automated high-speed production equipment
- Formulated for extended shelf life
- 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 Concentrate 2.0||14.00|
|Yeast, Compressed (Variable)*||7.00|
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