The multilayered pastry is made from a sweetened yeast dough that is made of many thin laminated layers of dough. It is produced through a process of repeatedly sheeting and folding the dough, while adding butter. It is a time-consuming process as the dough has to be chilled in between as well. After baking the pastry will become crispy, airy and rich!
The main ingredients of Danish Pastry dough are wheat flour, eggs, milk (or water) supplemented with butter and sugar to make it rich and sweet.
Of course, many shapes and variants have emerged in different countries over the years by adding ingredients or toppings such as chocolate, nuts, fruits, jam, custard, cream, cream cheese, powder of pearl sugar and maybe some icing or glaze.
Used techniques
Filling: Gearwheel Depositor, Piston Depositor, BD3, BD5, BD7, BD9
Glazing: Disc Sprayer, Industrial Glaze Sprayer
Spraying: Jelly Easy Range, Industrial Glaze/Fondant Sprayers
Decorating: Strewer, Jelly Easy Range, Industrial Glaze Sprayers, Industrial Fondant Sprayer, Choco Decorator, Chocosprayers
