| Danish and Sweet Dough Concentrates |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
Danish and Sweet Dough Super Concentrates
Sweet dough is very similar to danish pastry except that the dough is not laminated with fat. Both danish and sweet dough type pastries are made on similar equipment and have similar makeups. The main difference is that the danish pastry is flakey and higher in fat. Sweet dough is not flakey and is lower in fat. Over the years advancements in emulsifier and enzyme technologies have increased the quality and the shelf life of danish and sweet dough pastries. Ingredient Experts can help you acheive those long shelf lives without increasing your costs significantly.
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| Last Updated ( Friday, 17 August 2007 ) |
Danish is a very rich yeast raised dough that is laminated with fat to create a flaky, layered, tender pastry. Today's Danish pastries have a typical shelf life of 30 days wrapped in a fin sealed package. Some companies market Danish pastries with a shelf life of 60 to 90 days.
Our Danish super concentrate and sweet dough super concentrates allows the baker to add his own flour, shortening, and sugar. Our Danish and sweet dough concentrates are used at very low levels. The usage is 7.5 lbs to 10 lbs Danish or sweet dough concentrate for every 100 lbs of flour. This is the strongest Danish concentrate on the market. This gives the baker flexibility to modify the products richness for the customers tastes. Concentrates also allows the baker to produce the highest quality product at a lower price.
