Tender Flake Supreme 2.0

DESCRIPTION

Tender Flake Supreme 2.0 contains all of the ingredients necessary to produce high quality Danish pastry or sweet dough.

FEATURES

  1. Contains a unique conditioning and emulsification system that makes a superior finished product with extended shelf life and excellent flake and eating qualities
  2. Designed to make dough with maximum tolerance to the rigors of automated high-speed production equipment
  3. 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