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Danish pastry is a product grouping within the yeastraised sweet dough classification, which is generally separated into two basic types-regular sweet dough and roll-in or Danish-pastry dough. The primary difference between the two is that Danish has a large portion of its shortening incorporated into the dough through a rolling and folding process to produce a light, flaky structure.
It is estimated that close to 33% of all consumers purchase Danish from an in-store bakery once a month or more. Danish pastry has shown minimal but steady sales growth over the past years, accounting for $122 million annually in instore bakery sales.
Sweet Dough Types
A sweet dough is a yeast-raised dough that has been made sweeter and richer than bread dough by the addition of liberal quantities of sugar, shortening and eggs.
* Lean Danish dough contains approximately 10% sugar and 10% fat. Very rich doughs will contain a maximum of 25% sugar and 25% fat, with about 25% eggs added to aid the flour in carrying this extra material.
* Rich doughs require lower temperatures; lean doughs require higher temperatures. Rich doughs require higher concentrations of yeast to offset the extra fats and sugars (i.e., 4% to 8% vs. 2% for bread dough).
* Eggs added as a supplement for the flour. Regular sweet dough
* Contains up to 25% (based on flour) of each of the enriching ingredients: sugar, shortening, eggs. * Designed...