Chocolate Strawberry Danish


Working Method
  • Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 18℃
  • Bulk fermentation: 30mins at -20c°
  • Lamination: 2 double folds on white dough
  • Cooling: 30 mins at 4°C
  • Make up: Place the coloured dough on top then roll out at 2mm. Put Chocolate stick inside and pipe Vivafil Strawberry inside the dough.
  • Final fermentation: 100 min at 28℃,80% RH
  • Oven temperature: 200℃
  • Baking time: 20-25mins
  • Bicolour: Take out 425g of dough and mix with 8g cocoa powder


Complexity level:  

Mimetic, the new generation of lamination fat for true French Viennoiserie quality.

Vivafil Strawberry contains more than 20% of real fruit content, with superior bake stable and freeze stable.

It adds pleasure inside through taste and performance excellence.