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Le Chef's traditional Danish Twists are buttery, moist and memorable; pretty much as close to perfection as anything can get.
| Code: | Unit Weight: | Case Pack: |
|---|---|---|
DA003 | 1.25 oz | 240 |
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Kosher Certified
Unbleached, Malted, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Margarine (Palm Oil, Water, Salt, Mono and diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene for color, Mixed Tocopherol as antioxidant, Vitamin A), Unsalted Butter, Sugar, Yeast, Whole Dry Milk, Pasteurized Eggs, Salt, Natural Flavor and Wheat Flour, Dough Conditioner (Vital Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Vanilla Flavor (Water, Ethyl Alcohol, Invert Sugar, Natural Flavors, Organic Natural Flavors).
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
Preparation: Thaw frozen Danish at room temperature for approximately 30 minutes.
Proofing: (A) Room Temperature: (approx. 70°F): Place Danish on a lined baking pan, cover with plastic wrap, and let proof for approx. 3 to 4 hours. (B) Proofer: Place Danish on a lined baking pan, put into proofer with temperature at 90F to 95°F and humidity at 80% for approx. 1 to 1½ hours. (Proofed Danish will be at least 2 times larger than the frozen size.) Filling (optional): Place your choice of filling in the center of each Danish.
Egg Wash: thoroughly mix egg yolks and egg whites together. Pour egg mixture into spray bottle. Spray egg wash (lightly) over the surface of proofed croissant. (Attention: Bear Claws topped with almond slices should be egg washed BEFORE baking.)
Baking & Temperature:
All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
