DESCRIPTION:
European Danish Concentrate 2.0 is designed to make high quality Danish products with excellent flake, flavor and color.
FEATURES
- 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)
INGREDIENTS
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
Ingredients |
LBS. |
| 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 |
PROCEDURE:
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