Danish Pastry

Uses: All Bake Margarine • Danish Do Flake • Danish All Blend

Ingredients

Method

1. Mix dry ingredients — Blend sugar, salt, milk powder, and part of the flour together.
2. Add wet ingredients — Incorporate eggs, cold water, yeast, and All Bake Margarine. Mix until smooth dough forms.
3. Fold in shortening — Sheet out dough, place Danish Do Flake or Danish All Blend on two-thirds, and fold in thirds. Repeat rolling and folding 3 times with 20-minute rests between each turn.
4. Proof — Shape pastries and proof at 85°F / 85% humidity until doubled in size.
5. Bake — Bake at 375–400°F until golden brown.

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Puff Pastry

Uses: Puff Flake • Flake Mor

Ingredients

Method

1. Prepare the dough — Combine flour, salt, milk powder, and optional sugar. Add cold water and mix until a smooth dough forms. Rest for 20 minutes.
2. Incorporate shortening — Sheet out the dough, place Puff Flake shortening on two-thirds. Fold in thirds to create the first turn.
3. Roll and fold — Complete 4–6 turns total, resting the dough in the refrigerator for 20 minutes between each turn.
4. Rest — Refrigerate the completed dough for at least 1 hour before shaping.
5. Shape and bake — Roll to desired thickness, shape, and bake at 400°F (or 375°F for filled pastries) for 15–20 minutes until golden and puffed.