Ingredients:EOI Royal Danish Margarine
Method:Blend together to a smooth paste.
Method:Add and blend until smooth.
Method:Add to Groups 1 and 2, blend till dough just comes together.
- Total Weight
Make up Procedure
Roll out dough to desired thickness and cut into shapes. Place on trays and bake at 160ºC. Bake times will depend on the size of the dough pieces. Product is baked when the edges just start to brown.
Points of Importance
1. Do not overmix Group 3.
2. If rice flour is unavailable increase the biscuit flour to 2240g.
Royal Danish 12.5kg
Premium vegetable margarine for use in croissants, danish pastries and shortbread. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.