Danish Pastry

Ingredients

Unit
Flour 16.000 kg
Water 7.520 kg
Fresh egg 1.600 kg
Yeast 0.560 / 0.640 kg
Salt 0.224 kg
New S500 - Bread Improver 0.240 kg
Sugar 0.800 kg
Frialux 0.800 kg
Argenta Pastry Sheets 25 % on dough weight
total 52.744

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10–15 mins.
  • High speed mixer 2½ – 3 mins.
  • Scale dough into 4kg billets.
  • Laminate with 25% Argenta Pastry Sheets
  • Do 3 to 4 half-turns.
  • Rest and refrigerate between turns.
  • Process into Danish.
  • Prove at 30–35°C, 80–85% humidity.
  • Prove time approx. 55–65 mins.
  • Wash with Sunset glaze CN20.
  • Bake at 200–210°C.
  • Baking time 15–20 mins depending on size.
  • Brush or Spray with Harmony Ready or Harmony Classic.