Pink Pepper Danish


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


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.