Ingredients

Group 1
Ingredient
KG
Wheat flour
0.855
Country Oven Rye Bread Concentrate
0.215
Cake margarine
0.080
Caster sugar
0.060
Yeast
0.050
Fermdor Durum
0.042
Salt
0.006
Clean Label Danish Improver
0.005
Water
0.580
Total Weight: 1.893
Group 2
Ingredient
KG
Rollex Gold
0.825
Total Weight: 0.825

Method

1. Add group 1 ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Flatten the dough into a rectangle shape and leave to cool in a freezer.
3. Remove the dough once the texture matches that of Rollex Gold from group 2.
4. Place the Rollex Gold into the middle of the dough, then enclose it.
5. Roll out with a rolling pin or sheeter to an 8mm thickness, then fold it half turn.
6. Repeat step 5 three times, then leave to chill for 30 minutes.
7. Roll out to 3mm thickness and cut into shape, then place onto a silicone lined tray.
8. Prove for 60-90 minutes (depending on weight) at a controlled temperature of 28°C.
9. Gently egg wash.
10. Add béchamel cream with a piping bag.
11. Bake at 180°C in a rack oven for 15-18 minutes.
12. Top/fill with savoury ingredients such as smoked salmon or Parma ham and whole grain mustard.

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.855
Country Oven Rye Bread Concentrate
0.215
Cake margarine
0.080
Caster sugar
0.060
Yeast
0.050
Fermdor Durum
0.042
Salt
0.006
Clean Label Danish Improver
0.005
Water
0.580
Total Weight: 1.893
Group 2
Ingredient
KG
Rollex Gold
0.825
Total Weight: 0.825

Method

1. Add group 1 ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Flatten the dough into a rectangle shape and leave to cool in a freezer.
3. Remove the dough once the texture matches that of Rollex Gold from group 2.
4. Place the Rollex Gold into the middle of the dough, then enclose it.
5. Roll out with a rolling pin or sheeter to an 8mm thickness, then fold it half turn.
6. Repeat step 5 three times, then leave to chill for 30 minutes.
7. Roll out to 3mm thickness and cut into shape, then place onto a silicone lined tray.
8. Prove for 60-90 minutes (depending on weight) at a controlled temperature of 28°C.
9. Gently egg wash.
10. Add béchamel cream with a piping bag.
11. Bake at 180°C in a rack oven for 15-18 minutes.
12. Top/fill with savoury ingredients such as smoked salmon or Parma ham and whole grain mustard.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Danish, Savoury Good