Superior #35 Danish Base – Item #60084 – Pack Size 35 lb. Box
Superior #35 Danish Base – American-Style Danish
Try our easy to use and versatile Superior #35 Danish Base for flakey and flavorful American-style Danish and sweet dough
| Ingredient | % |
|---|---|
| Patent Flour | 80% |
| Pastry Flour | 20% |
| Superior #35 Danish Base | 35% |
| Superior #35 Danish Base | 35% |
| Whole Eggs | 7% |
| Fresh Yeast (Variable) | 7%± |
| Water (Variable) | 54%± |
| Total | 203%± |
Procedure
- Mix all ingredients for 8 minutes on 2nd speed.
Desired dough temperature 70°F – 72°F. - Scale dough to 12 lb. – 15 lb. pieces and rest for 10 – 15 minutes
- Sheet dough and roll in 25% of butter or margarine on flour weight, or around 1.5 lbs. – 2 lbs. per dough piece
- Turn and fold dough 3 times, rest in between if necessary
- Retard or freeze dough overnight for best performance
- Thaw and sheet dough on 2nd or 3rd day to desired thickness, approximately 1/4” – 1/2”
- Cut into strips/squares and shape Danish. Brush with egg wash and fill with desired filling
- Proof for 45 minutes and bake at 350°F – 370°F for 12 minutes or until fully baked
- Finish with white icing
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