Milk Chocolate Danish - Puratos

Ingredients

	Grams
Main Ingredients
Flour	1000
Milk Powder	30
Salt	20
Sugar	120
Yeast	15
Water +/-	400
Butter	100
S500 Actiplus	10
Egg	100
	500
Main Ingredients total	2295
Milk Chocolate Ganache
Belcolade Lait Selection Drops O3X5/G	300
Whipping Cream	150
Ambiante	150
Milk Chocolate Ganache total	600

Working Method

Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
Dough temperature: 18°C
Bulk fermentation: 30mins at -20°C
Lamination: 2 double folds
Cooling: 30 mins at 4°C
Make up: Round shape
Final fermentation: 100mins at 28 °C,80% RH
Oven temperature: 200°C
Baking time: 20-25mins
After Bake: Pipe milk chocolate ganache in the middle.

Milk Chocolate Ganache

Warm up the cream till 80c, pour in to milk chocolate.

Description

Complexity level:

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

S500 Actiplus offers you ultimate peace of mind through proven constant quality and versatile applications. .

It adds pleasure inside through taste and performance excellence.

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