DESCRIPTION:
Super Danish Base 15 2.0 is a flexible base that produces both rich and lean Danish or sweet dough products.
FEATURES
- Extends shelf life of finished products
- Contains a balanced dough strengthening system
- Optimize yeast levels in Danish to produce a “no proof” product
- Designed to add eggs and sugar at the mixer for richer products
- Does not contain azodicarbonamide (ADA)
- Does not contain Partially Hydrogenated Oils (PHOs)
INGREDIENTS
Dextrose, Whey (Milk), Salt, Monoglycerides, Soybean Oil, Defatted Soy Flour, Natural and Artificial Flavor, Guar Gum, Calcium Propionate (Preservative) and 2% or Less of Each of the Following: Sodium Stearoyl Lactylate (SSL), Sodium Acid Pyrophosphate, Wheat Gluten, Sodium Bicarbonate, Ammonium Sulfate, Xanthan Gum, Eggs, Calcium Sulfate, Enzymes (Contains Wheat), Ascorbic Acid (Vitamin C), Beta Carotene (Color).
Sweet Dough
Ingredients |
LBS. |
| Patent Flour | 100.00 |
| Super Danish Base 15 2.0 |
15.00 |
| Water (Variable) | 51.00 |
| Yeast, Compressed (Variable)* | 8.00 |
| Shortening, Trans Fat Free | 9.00 |
| Sugar Granulated | 12.00 |
| Whole Eggs | 6.00 |
| Total Weight | 201.00 |
PROCEDURE:
Mix on low speed for 1 minute
Mix on high speed for 10 minutes or until developed
Target Temp: 74-76°F.
May retard overnight
Make up into desired shapes and forms