Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS CROISSANT & DANISH MIX
2.000
100
Sugar
0.100
5
Eggs
0.275
13.7
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water
0.825
41.3
Total Weight: 3.235
Group 2
Ingredient
KG
Weight (%)
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Roll out on bench to 10mm thickness. Place firm butter on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into different shapes as desired. Add finishes such as custard or fruit. Place on baking trays. Dry prove at room temperature then bake at 200¡C for approximately 15 minutes. Allow to cool then finish with NZB Superfine Fondant or Hadeja Flan Gel.

Additional Information

If using Compressed Yeast use 110 g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS CROISSANT & DANISH MIX
2.000
100
Sugar
0.100
5
Eggs
0.275
13.7
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water
0.825
41.3
Total Weight: 3.235
Group 2
Ingredient
KG
Weight (%)
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Roll out on bench to 10mm thickness. Place firm butter on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into different shapes as desired. Add finishes such as custard or fruit. Place on baking trays. Dry prove at room temperature then bake at 200¡C for approximately 15 minutes. Allow to cool then finish with NZB Superfine Fondant or Hadeja Flan Gel.

Additional Information

If using Compressed Yeast use 110 g in above recipe.