PASCO VIENER
Complete powder product to produce traditional Danish Pastry (Viennoiserie), fresh or frozen.
RECIPE
Dough:
PASCO VIENER |
1 kg | 15 kg |
| Eggs (+ 5 ºC) | ( ± 3) 160 g | ( ± 48) 2,4 kg |
Dry Yeast CREDIN PASTRY |
± 15 g | ± 225 g |
| Or Fresh Yeast | ± 40 g | ± 600 g |
| Water (+ 5 ºC) | 330 g | 5 kg |
Margarine for lamination:
CREDIN PLATES FOR PUFF PASTRY |
± 750 g | ± 11,5 kg |
PROCEDURE
Knead all ingredients during ± 5 minutes at low speed and ± 2 minutes at medium speed (spiral kneader).
To laminate use a quantity of margarine CREDIN PLATES FOR PUFF PASTRY approximately 50 % of the dough weight.
The consistency of the dough and margarine must be equivalent.
Roll the dough to obtain a square 40x40 cm, place the margarine plate at the center and fold the dough covering the margarine.
Roll the dough until ±12 to ±15 mm and fold 3x3. Laminate to get a final thickness of ±15 mm.
Cut the dough pieces and rest them in the refrigerator for ± 20 minutes .
Form and fill the individual pieces (see attached pdf).
Prove for ± 45 minutes.
Bake at ± 220 ºC, during ± 14 minutes.
Finnish decoration with CREDIGEL READY TO USE.
SALES UNIT
Bags of 15 kg.
