Wild Blueberry Danish

5' in first speed

5' in second speed

Roll out until obtaining a block of 50 cm wide by 128 cm long, then cut 126 mini danishes of 7cm by 7cm. Make the "half circle incision" and then flip over.

Spray with Sunset Glaze Easy Plus. Press down the tip and the middle of the danish then fill with 15g Topfil Wild Blueberry 70%

Blast freeze at -35°C for 45 minutes or until reaching -10°C core T°C. Pack in sealed plastic bags and store at -20°C for up to 9 months.

Program 24 in Miwe Econo

Loading T°C: 190°C

Baking T°C: 170°C

Steam injection: 40ml at the start

Ventilation 2/4

Damper: 1 minute before the end.