DANISH DOUGH SLABS

· Store Danish Slabs in freezer at 0º F.

· Leave at room temperature 2-3 hours OR refrigerate overnight

· While working with dough make sure it is COLD, not frozen (dough temperature 50º-60ºF).

· Sheet, Fill and Shape. Moisten edges with water to seal. Spray or lightly brush tops with egg wash.

· Place in proof box for approximately 1 hour at 100º F and 100% R.H. or until product reach 1 ½ time original size.

· Spray or lightly brush tops with egg wash again before baking.

Baking Guidelines

350º- 360º F Approx. 15-20 min.

All proofing times & baking temperatures may vary slightly depending on product size, oven, weather, product variation, etc.

Use to make Danish Swirls, Cinnamon Rolls, Filled Danish, Coffee Cakes, etc.

For more ideas contact your sales representative!