Danish custard finger
Danish custard finger
Extra Information
Defrost time (min.): 15.
Proving time (min.):105.
Proving temperature (C): 33-35.
Humidity (RH ): 80-85.
Baking time (conventional oven)defrosted (min.): 17-20.
Baking temperature (conventional oven)(C): 200-220.
Baking time (convection oven)defrosted (min.): 17-20.
Baking temperature (convection oven)(C): 180-200.
Info: Eggwash halfway proving.
DO NOT REFREEZE AFTER DEFROSTING.
Product Description
Danish custard finger made of deepfrozen Danish pastry with butter. Danish pastry with custard cream and raisins. The product is ready-to-prove.
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