Danish, Open Cheese Pocket, Large 4 oz / 48

Danish, Open Cheese Pocket, Large 4 oz / 48

Featuring an open pocket of cream cheese, this rich Danish kicks things up a notch.

Code:	Unit Weight:	Case Pack:
DA021	4 oz	48

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Derived From Bioengineering

Kosher Certified

Unbleached, Malted, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Water, Sugar, 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, Yeast, Pasteurized Eggs, Icing Base (Vegetable Shortening [Soybean Oil, Vegetable Mono & Diglycerides, Tocopherols [Vitamin E] and Vitamin C Palmitate as antioxidants], Sugar, Wheat Starch, Nonfat Dry Milk, Salt, Emulsifier [Water, Mono-and Diglycerides, Polyglycerol Esters, Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, Natural Flavor], Contains 2% or less: Corn Starch, Polysorbate 60, Soy Lecithin, Dried Egg Whites, Sorbitan Stearate, Titanium Dioxide [Color], Artificial Flavor), Corn Starch, Whole Dry Milk, 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).

Eggs, Milk, Soy, Wheat

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 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.