Danish Dough Sheet, All Natural 15"x23"/ 9

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

• Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
• Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
• Thawing and refreezing dough may cause degradation of product performance.
• For superior taste and freshness, all products should be consumed on the day of preparation.

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. 3 to 4 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. 1 to 1-1/2 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.