Tender Flake Supreme 2.0 contains all of the ingredients necessary to produce high quality Danish pastry or sweet dough.
Danish & Sweet Dough
Pan D’Huevo 2.0 is a top quality base used for a variety of Mexican and Hispanic rich sweet bread products.
Magdelena Concentrate 2.0 is a base used for popular Mexican pastries. It is great for Magdeenas, Piedras, Yoyos, Nueces, Caracoles, and more.
Honeybun Concentrate 2.0 is designed to produce high quality Honeybuns with excellent dough machinability and strength.
Super Danish Base 15 2.0 is a flexible base that produces both rich and lean Danish or sweet dough products.
European Danish Concentrate 2.0 is designed to make high quality Danish products with excellent flake, flavor and color.