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Le Chef's traditional Danish dough is buttery, moist and memorable; pretty much as close to perfection as anything can get.
| Code: | Unit Weight: | Case Pack: |
|---|---|---|
DA010-FS | 70 oz | 5 |
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Kosher Certified
Wheat Flour (Wheat Flour, Ascorbic Acid, Enzyme, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Unsalted Butter, Vegetable Margarine (Vegetable Oil [Palm Oil], Water, Salt, Mono- and Diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Color [Beta Carotene], Antioxidant and Vitamin A), Sugar, Yeast, Milk, Eggs, Salt, Natural Flavor (Milk), Dough Improver (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 lined baking pan cover with plastic wrap and let proof for approx. 6 to 7 hours. (B) Proofer: place Danish on lined baking pan, put into proofer with temperature at 90 degree fahrenheit to 95 degree fahrenheit and humidity at 80% for approx. 2 to 3 hours. Proofed Danish will be at least 2 times bigger than the frozen size.
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 danish. (Attention: Bear Claws topped with almond slices should be egg washed BEFORE baking.)
Baking Size & Temperature:
(*Suggestion: Glaze baked Danish and decorate with powdered sugar icing.)
All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
