Danish
| Code | Product Name | Single Weight | Units In Case | Bake off Guide |
|---|---|---|---|---|
| 29305 | Maple Pecan Danish (NEW, no picture) | 95g | 48 | 9 |
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Maple Pecan Danish (NEW, no picture)
Product Code: 29305
Single Weight: 95g
Units In Case: 48
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32800 | Raisin Whirl | 115g | 40 | 9 |
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Raisin Whirl
Product Code: 32800
Single Weight: 115g
Units In Case: 40
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32381 | Sugar and Almond Pastry | 130g | 50 | 9 |
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Sugar and Almond Pastry
Product Code: 32381
Single Weight: 130g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32391 | Strawberry Dream Pastry | 130g | 50 | 9 |
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Strawberry Dream Pastry
Product Code: 32391
Single Weight: 130g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32626 | Cream and Vanilla Pastry Puff | 130g | 50 | 9 |
|
Cream and Vanilla Pastry Puff
Product Code: 32626
Single Weight: 130g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32661 | Vanilla Pastry Spirals | 115g | 50 | 9 |
|
Vanilla Pastry Spirals
Product Code: 32661
Single Weight: 115g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32891 | Chocolate and Vanilla Crescent | 125g | 50 | 9 |
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Chocolate and Vanilla Crescent
Product Code: 32891
Single Weight: 125g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32150 | Marzipan Scallop | 130g | 60 | 9 |
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Marzipan Scallop
Product Code: 32150
Single Weight: 130g
Units In Case: 60
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32711 | Apple Basket Pastry | 120g | 50 | 9 |
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Apple Basket Pastry
Product Code: 32711
Single Weight: 120g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32811 | Forest Fruit and Vanilla Turn. | 120g | 50 | 9 |
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Forest Fruit and Vanilla Turn.
Product Code: 32811
Single Weight: 120g
Units In Case: 50
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61260 | Apricot Croissant | 130g | 52 | 9 |
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Apricot Croissant
Product Code: 61260
NEW!
Single Weight: 130g
Units In Case: 52
Bake off guide 9:
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