Project Description
Vanilla cream – vanilla custard is ready made , cooked, thermostable cream and is used for filling all kinds of baked products: Danish pastries, croissants, donuts.
It can be used in industrial production, since easily passes through filler, and at the same time does not change the consistency and appearance. The products are applied alone or in combination with a variety of fruit or chocolate filling.
Packaging
6/1 (cans of 6 kg).
Technological process:
Raw material Quantity (kg)
- Kroasan lux 100
- Yeast 4-6
- Margarine in kneading 5
- Vanilla cream 20
- Water 50-60
- Margarine in dough 50
Mixing time: 30 minutes (spiral mixer)
Dough temperature: 20 ° C
Bulk fermentation: 10 minutes
Divide into pieces
Inserting margarine
5×3 bed
Stretching to 3 mm
Cutting, forming and filling
Final proofing 45-50 minutes
Baking temperature 250 – 230 ° C
Baking time: 23-25 minutes