MIMETIC Lamination Danish with Raspberry
MIMETIC Lamination Danish with Raspberry — a Puratos recipe. Uses Mimetic 32 Lamination Fat 10 kg.
- mixing time (slow)
- 4 min
- mixing time (fast)
- ±4 min
- dough temperature
- 21 °C
- freezer time (before folds)
- 30 min
- freezer time (after 2 single folds)
- 30 min
- lamination thickness
- 3.6 mm
- proofing time
- ±90 min
- proofing temperature
- 28 °C
- proofing humidity
- 85 % RH
- baking temperature
- 210 °C
- baking time
- ±18 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1000 g |
| Water (±) | 500 g |
| Yeast (fresh) | 50 g |
| Salt | 20 g |
| Sugar | 100 g |
| Mimetic 32 Lamination Fat 10 kgMimetic (in the dough) | 50 g |
| S-500 Acti+ | 20 g |
| Mimetic 32 Lamination Fat 10 kg | 500 g |
Method
Mixing: mix in a spiral mixer for 4 minutes on slow speed and about 4 minutes on fast speed. Dough temperature: 21°C.
Process: 30 minutes in the freezer, then 2 single folds, then 30 minutes in the freezer, then one single fold.
Make up: laminate to 3.6 mm. Cut squares of 10 by 10 cm. Cut the corners in an L shape, 0.5 cm from the side.
Fold the cut corners to the middle.
Final fermentation: about 90 minutes at 28°C and 85% RH.
Decoration before baking: after proofing, glaze with Sunset Glaze and pipe with Vivafil raspberry.
Bake at 210°C for about 18 minutes.
Tip: make sure the dough and Mimetic have the same consistency at usage temperature.
Puratos recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.