Pink Pepper Danish - Puratos

Ingredients

	Grams
Ingredients
Flour	1000
Milk Powder	30
Salt	20
Sugar	120
Yeast	15
Water +/-	400
Butter	100
S500 Actiplus	10
Egg	100
Mimetic 32	500
Pink Pepper	Q.S
Belcolade Chocolate Stick	Q.S
Ingredients total	2295

Working Method

Mixing Spiral: 5mins 1st speed, 5mins 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 coloured dough on top roll out at 2.7mm, cut square of 9cm x 9cm
Final fermentation: 100 min at 28℃,80% RH
Oven temperature: 200℃
Baking time: 20-25mins
Bicolour: Take out 425g of dough and mix with red colouring

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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