| Danish |
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DANISH WITH INCREASED MOISTNESS
With improved eating qualities as compared to a control wheat bread
CITRI-FI® Best results at 1.25% or less of the overall ingredient weight.
Water: Best results at 3.5 - 6* times the weight of Citri-Fi®
Oil: Best results at 1 - 3* times the weight of Citri-Fi®.
*these values are based on this formulation, optimal values may vary.
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Comparative Formulas |
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INGREDIENT |
CONTROL | Citri-Fi® |
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Danish Base |
100 |
100.00 |
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Whole Eggs |
7.93 |
7.93 |
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Water |
33.77 |
33.77 |
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Yeast |
6.21 |
6.21 |
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Citri-FI 300 FG |
0.00 |
1.48 |
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Vegetable Shortening |
0.00 |
2.96 |
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Water (for Citri-FI ) |
0.00 |
6.66 |
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Roll in margarine |
56.18 |
56.18 |
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| *1% of total ingredients *2 times the Citri-Fi 300FG weight *4.5 times the Citri-Fi 300FG weight |
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Procedure:
1. Mix Citri-Fi in with dry ingredients. Combine all ingredients in a Hobart mixer with a dough hook for 1 minute on low, and 7 minutes on medium
2. Sheet dough to 5/8 inch thickness.
3. Spread roll-in fat on 2/3 of sheeted dough.
4. Do a 3 fold on sheeted dough, and let rest for 30 minutes in cool place.
5. Sheet dough to 5/8 inch, do a 4 fold and rest for 30 minutes in a cool place.
6. Sheet dough to 5/8 inch, do a 3 fold and rest for 30 minutes in a cool place.
7. Sheet dough to 3/8 inch, and cut into 80 g triangles.
8. Place on a sheet pan.
9. Proof 85° F (29° C) at 80% humidity for 30 minutes.
10. Spray egg wash on croissants.
12. Bake at 360° F (182° C) for 18 minutes until golden brown.