DESCRIPTION
Tender Flake Supreme 2.0 contains all of the ingredients necessary to produce high quality Danish pastry or sweet dough.
FEATURES
- Contains a unique conditioning and emulsification system that makes a superior finished product with extended shelf life and excellent flake and eating qualities
- Designed to make dough with maximum tolerance to the rigors of automated high-speed production equipment
- Produces excellent volume while carrying the high percentages of roll-in shortening, fillings and toppings usually present in premium quality pastries
INGREDIENTS
Sugar, Palm Shortening, Dextrose, Salt, Non Fat Dry Milk, Mono- and Diglycerides, Defatted Soy Flour, Egg Yolks and 2% or Less of Each of the Following: Sodium Acid Pyrophosphate, Sodium Stearoyl Lactylate (SSL), Sodium Bicarbonate, Natural Flavor (Contains Milk), Beta Carotene (Color), L-Cysteine Hydrochloride.
Sweet Dough
Ingredients |
LBS. |
| Bread Flour | 100.00 |
| Tender Flake Supreme 2.0 | 35.00 |
| Yeast, Compressed (Variable)* | 7.00 |
| Water (Variable) | 58.00 |
| Flavor to suit | |
| Total weight | 200.00 |
Procedure
Mix 1 minute on low speed.
Continue mixing on high speed 12-14 minutes or until dough is smooth, dry and pliable
Dough Temp: 76-78°F
Floor time: 30 minutes
Divide into 12 lb. pieces, let rest 15 minutes and make up
If dough is to be held for make-up later, retard immediately after dividing