BEST BRANDS

SWEET DOUGH
BASES MIXES
W en your reputation depends on the quality Less shrinkage on sheeters. The doughs can be run
pastries, you can depend on Best Brands Sweet Dough through a minimum number of rollers and a minimum
Danish Mixes. With our mixes and bases, we offer complete number of times to lessen the toughening characteristic
versatility, ease of handling and a wide range of quality and of sheeting.
dough costs. Use any of Best Brands Sweet Dough and Danish
The primary advantage, of course, is that the doughs can
Bases or Mixes to prepare sweet goods of the highest quality.
be taken from the retarder and worked as slack periods in
and Bases..
production occur.

I f your production preference is frozen dough, we would

suggest our Frozen Danish Doughs. We use only premium
quality ingredients and then we put the dough through a unique
laminating process. The result, hundreds of layers of super rich
sweet dough -to create incredibly flaky, extra tender, and
pastries equal to the finest European Scratch Formula.
T he line of sweet dough bases that we are presenting are
created specifically to be tolerant to the variety of freezer
and retarder conditions in the industry. Being specific in this
area does not take away the “fresh dough” qualities that
have been prevalent in Best Brand Sweet Dough Bases and
Mixes.

F reezing and retarding have become increasingly important

in these days of increased cost. With retarding and
freezing, the bakery can better control cost by leveling
production in other words, retard or freeze products for use
during peak production period. The bakery can work more
closely with its consumers by pulling from these frozen or
retarded units as peak sales periods occur. Also, by working
more closely with customer demands stales can be better
controlled.
A a matter of fact, in formulating “retarder freezer”
bases and mixes, we found that “fresh dough” qualities
have been further enhanced in eating qualities (flavor,
tenderness, sweetness), keeping qualities, appearance (i.e.,
volume, crust color, grain), and important to production
people tolerance to bakery conditions.
I f consumer tastes prefer a spice flavor, then certainly, spices
can be added to the doughs in the scaling process.

W
ompared to scratch preparation, these products have
e feel that retarding and freezing are becoming more
important because in addition to the above-mentioned C greater handling ease on the bench and on production
tables. These products provide greater end product uniformity
advantages, we have the following production advantages:
due to their tolerance to shop conditions, to types of equipment,
Doughs are easier to handle, which lends to more
and to production problems.
uniformity and less cripples and loss.

Doughs offer greater machinability, which offer time

savings due to less machinery adjustments. This offers
more uniformity and less losses. B est Brands Sweet Dough Bases Mixes have been
formulated to give extended shelf life and keeping quality.
PRODUCTION HINTS FOR RETARDING
Retarding Sweet Doughs
THE RETARDER: MAKE-up:
The most important thing to consider in retarding doughs is the
holding temperatures of the retarder. A dough held in a unit over
40 degrees Fahrenheit will deteriorate quickly. The ideal
holding temperature for a retarder is 34 to 37 degrees
Fahrenheit. When held at this temperature, a dough will
perform satisfactorily after 48 to 60 hours. A crowded retarder
will not give satisfactory results.
ABSORPTION:
The absorption of a dough to be retarded must be slightly
increased to 2% to compensate for the fact that it dries out
somewhat while in the retarder. Also, added absorption allows
the dough to sheet easier while still cold.
FREEZING
The dough at this point can be made up into units and then
retarded or can be retarded in bulk in (5 to pieces for
sheeting and make-up at a later time. If you are working close to
customer demands, then retarded units would be the way to go.
Cinnamon Rolls do not retard well. Be sure to wash the
individual units with a rich egg wash to prevent drying out and
crusting. It is best to chill the sheet pans before use whether
retarding in bulk or in units.
However, there are definite advantages to working with a
retarded dough strip. Being cold, the retarded strip handles
easier with a minimum of dusting flour and usually provides
more uniformity in the size of the units because of sheeting ease
and lack of and shrinkage.

PROOFING:
MIXING:
It is best to get the chill off the units before going to the proofer
Mix time should be cut off at the point of clean-up as further
by allowing the units to stand at room temperature.
development will occur in the retarder. If a dough is to be
retarded for only 12 to 24 hours, then the dough can be mixed Proof as normal or about 314 proof.
normally.

BAKING:
FLOOR TIME: Bake as usual.
A very cold retarder, 33 to 35 degrees Fahrenheit requires that a
dough be fermented approximately 40 minutes. A warm
retarder, 36 to 39 degrees Fahrenheit, requires that a dough be
retarded only 20 to 30 minutes. Remember that further
fermentation and development will occur in the retarder. Dough
temperatures should be no higher than 78 degrees Fahrenheit,
before roll-in process.

Freezing Sweet Doughs

THE FREEZER: the dough a full fermentation. Cover doughs to be frozen to
The most important thing to consider in freezing doughs is the prevent crusting of the dough pieces.
holding temperature of the freezer. For maximum performance
of ten days to two weeks later, it is necessary to hold the doughs
at 0 degrees Fahrenheit. A dough deteriorates in relation to the MAKE-up:
holding temperature of the freezer. At a holding temperature of To handle the bulk dough in production, allow the dough to
only 20 degrees Fahrenheit or 25 degrees Fahrenheit, a dough thaw out in the retarder for approximately 24 hours. Handle as
will deteriorate in less than a week. you would a retarded dough. Frozen made-up units should also
be thawed out in the retarder for 12 to 24 hours. Handle as you
would retarded units.
MIXING:
Mix the dough as for retarding.
BAKING:
Bake as usual.
FLOOR TIME:
When freezing a dough in bulk, it should be given a 213
fermentation. Bulk pieces should be no more than 6 lb. strips
with good air space. If freezing in units, it is important to give
 DANISH DOUGH PRODUCTION
PRODUCTION HINTS FOR DANISH DOUGH
PRODUCTION
Danish dough temperature should not exceed preferably
6570°F.
Reason: A cool dough will preserve the Roll-in’s body and
plasticity, thereby promoting better alternate layers of
dough and Roll-In.
Danish Pastry should not be proofed in a proof box with high
temperature and high humidity. Proof box temperature should
not register much higher than the melting point of the Roll-In.
A slightly moist proof box with approximately 100°F
temperature is recommended.
Reason: High proof box temperature and high humidity will
melt the Roll-In causing a tremendous loss in the
flaky effect of the bakery product.
A Roll-In with a melting point slightly under 100°F temperature
is most desirable.
Reason: Fats with low melting point are much more palatable,
as they are readily absorbed in the mouth at body
temperature. Fat with a high melting point will form
a waxy coating effect in the mouth, thereby
discouraging the desirable effect of the true Danish
Pastry.
We recommend four ounces of B.B. Roll-In per pound of
Danish dough. This amount can be increased or decreased to
comply with the type Danish desired. Also, we recommend
glazing all Danish pastry with B.B. Honey Glaze or B.B. pastry
Glaze, while hot.
We recommend three, three-fold rolls with 20 to 30 minutes rest
period under refrigeration, between rolls as shown on the
following page.
Refrigeration temperature of 36 to 40°F is ideal.
Dough should rest at least one hour after the last roll before
make-up. Over night rest period is quite desirable providing the
refrigerated box is cold enough to prevent excess aging of the
dough. With overnight refrigeration the dough should be
protected from surface crusting.
 DANISH ROLL-IN PROCEDURE
T o prepare the danish dough after being chilled: Roll the
dough into a rectangular piece about
B.B. Roll-In over
thick and spread
of the surface area. Fold the uncovered
third of the dough over the center third and then fold the
covered third on top. This will give you a three layered dough,
which is called the “cover fold.” Roll the dough piece to fit the
pan and return to the retarder for approximately 30 minutes.
Danish Roll-In Process:
Shading indicates fat covered portion.
Correct folding
Wrong folding
It is very important that the rolling and folding process be done
properly to assure a quality finished product. The dough must
be folded so that it is divided into equal thirds. Each third
overlapping the other third. The object of this is to bring about
an accurate alternating of layers of fat and dough.
After the spotted dough is properly folded lift dough piece
lengthwise and roll out again to three times its size or three pan
widths and fold again.
Give 3 (three) folds, this does not include the first cover fold.
Allow 30 minutes rest either in racks or in the retarder between
rolls.
The rolled-in dough can the be held in the retarder for as much
as 72 hours or dough can be covered with a plastic and frozen to
be used at a later date.
First fold covers half of fat
covered portion.
Wrong folding
Wrong folding
These pieces should then be chilled again for at least 30 minutes
and repeat same process again. Total of 3 rolls after the
shortening fold. The dough then should be chilled overnight for
best results. The dough can then be made into desired rolls and
coffee cakes.
A reminder again, during the rolling process it is very important
that the dough layers not be broken so that the roll-in does not
bleed out and shrink dough pieces during baking.
 DOUGH OR DANISH DOUGH
Make-Up
OR OPEN FACE
KOLACKY
Scale pieces of sweet dough 3 lbs, round up, and rest 15 minutes.
Cut on bun divider into 36 units, and round up as for Hamburger
Buns. Place on paper-lined pans and allow them to proof slightly.
Indent centers with the end of a pie pin. Fill indentations with
various B.B. Danish Toppings, or Cheese Filling, Prune Filling,
etc. Proof and bake. Ice with B.B. Roll Icing.
FILLED
Opposite diagonal corners overlap
Roll piece of dough to inch thickness. Cut into 3 inch
squares. Fill center of squares with B.B. cream cheese, date, or
prune fillings, etc. Fold opposite diagonal corners to overlap
slightly. Seal with pressure of thumb. Wash with egg wash.
Proof and bake. Glaze or ice baked rolls with B.B. Honey Glaze
or B.B. Roll Icing.
COCONUT SQUARES
Place close on pans.
Sheet danish dough as for Filled Pockets. Cut sheeted dough
into 3 inch squares, wash with egg wash and cover entire
surface with Macaroon Coconut. Place on greased or papered
pans, and place as close together as possible. Proof and bake.
The baked rolls need not be iced.
Overlap opposite
diagonal corners.
Sheet dough as for Filled Pockets. Cut into squares and place a
dot of filling in center. Then overlap slightly the two opposite
diagonal comers. Wash with egg wash, sprinkle with shaved
nutmeats. Proof and bake. Glaze, ice with B.B. Roll Icing.
WAGON
WHEELS
Roll out strip as for Cinnamon Rolls. Spread Holland Creme
Filling over entire strip of dough and then sprinkle with
nutmeats and cinnamon. Roll down from top to center and
bottom to center. Cut into slices to 1 inch wide and place on
papered pans with the cut side down on pan. Wash with egg
wash and place a dot of B.B. Danish Topping on center of each
half of roll. Proof and bake.
ROSE BUDS
Roll strip as for Cinnamon Rolls. Wash strip with melted butter
and sprinkle with diced candied fruit mix. Roll up into string.
Cut slices to 1 inch wide. Slices are then cut with scraper
into four to five even portions to within inch of center. Wash
with egg wash. Proof and bake. Finish with B.B. Roll Icing.
PIN WHEELS Fill the center
Sheet dough as for Filled Pockets. Cut into 4 to 5 inch squares,
fill the centers and then cut from corners almost to center. Fold
in comers to center so that they overlap just slightly. Wash with
egg wash, proof, and bake. Baked rolls may be glazed or iced
with B.B. Honey Glaze or B.B. Roll Icing.
BEAR CLAWS
Sheet out a piece of dough 6 inches wide and 114 inch thick.
Spread filling or jelly on top of strip. Overlap bottom
third over center third an then overlap top third. Cut string in
slices 3 to 4 inches wide. With a scraper or bear claw cutter cut
fringes in edge of dough to extend approximately 113 into the
unit. Curve slightly and place on paper-lined pans. Wash with
egg wash, and sprinkle ground or finely chopped nutmeats on
top of rolls. Proof and bake. Glaze, and String B.B. Roll Icing
on top of baked rolls.
 SWEET DOUGH OR DANISH DOUGH

Scale or cut dough into 5 lb. to 7 lb. strips. Roll strip

approximately 10 to 12 inches wide and inch thick. Spread
with cinnamon filling and then roll up and cut into slices to
1 inch wide. Place on greased or papered pans, proof, then
bake. Raisins may be rolled into strips for variation. Cinnamon
sugar may be sprinkled on top of rolls just before going into the
oven, or they may be iced either when cool or immediately after
coming from the oven.
Holland Cream from White Fudge Base
PALM LEAF ROLLS
Roll out strip as for Cinnamon Rolls. Spread Holland Creme
Filling over strip, roll it up and cut slices to inch wide.
Then with a bench scraper, cut slice through to inch
from top end. Separate to form Palm Leaf. Place on greased or
papered pans. Wash tops with egg wash and sprinkle tops with
shaved nutmeats or B.B. Streusel Topping.

ROLLS
(Sweet Dough Only)
Roll out strips the same as for Cinnamon Rolls. Wash with
melted butter or shortening, and sprinkle raisins and chopped
nutmeats on strip. Roll up and then cut in slices 1 to 1
inches wide. Place in Pecan cup molds which are lined with
B.B. Karmel Smear and nutmeats. Proof and then bake. Invert
rolls as they come from the oven, and allow them to remain n
molds long enough for all of the pan preparation to set itself on
the roll. ROLLS
Roll strips as for Cinnamon Rolls. Spread with Cinnamon
Filling and sprinkle raisins or currants over entire surface of
strip. Roll up the cut slices to 1 inch wide. Place a small
bowl or pie pin in center, applying pressure so as to separate
roll. Place on greased or papered pans, wash with egg wash,
then sprinkle B.B. Streusel on top of rolls. Proof, then bake.
Roll out strip the same as for Cinnamon Rolls. Wash with
Glaze rolls with B.B. Honey Glaze as they come from oven.
melted butter or shortening, and then sprinkle strip with fine
streusel. Roll up and cut into slices 314 to 1 inch wide. Cut
single units as for Palm Leaves, separate ends so that uncut part
of roll is up in center of roll. Place on greased or papered pans.
Wash with egg wash. Just before placing them in the oven,
place a dot of B.B. Danish Topping on either side of the roll.
Bake, then glaze the rolls with B.B. Pastry Glaze as they come
from the oven.
Filling

ORANGE
ROLLS
Roll out strips as for Cinnamon Rolls. Spread with Holland
Creme Filling over entire surface of strip, then spread B.B.
Orange Filling over the Cream Filling. Roll up and cut slices
to 1 inch wide, and place cut ends in greased cup cake tins. Top
with B.B. Streusel Topping. Proof and bake. Glaze with Orange
Glaze.
ALMOND CRESCENTS
Sheet a strip of dough inch thick and approximately 12
inches wide. Cut into three strips, each strip 4 inches wide. With
a pastry wheel cut the strips into triangular shaped units. Place a
spot of Almond Filling in the center section of the bottom end
of the triangle. Seal the filling by overlapping the dough just
enough to cover the filling. Complete by rolling dough from
wide end to point of triangle. Wash with egg wash. Sprinkle
tops with nutmeats, then place them on greased pans in the
shape of a crescent. Proof and bake.
 SWEET DOUGH OR DANISH DOUGH
Make-Up
HORSE SHOES
Handle makeup just as for the Bear Claws, with the exception
of cutting the claws at the bottom. Instead shape into a horse
shoe and place on greased or papered bun pan. Wash tops and
sprinkle with shaved or chopped nutmeats. Proof and bake.
After baking finish with B.B. White Roll Icing.
..
APRICOT I
LOGS
Sheet out strip of dough 114 inch thick and 10 inches wide.
With a pastry wheel, divide strip into two 5 inch parallel strips.
With a pastry bag, pipe a thin string of B.B. Apricot Filling in
upper third of each strip. Roll into strings as for Cinnamon
Rolls. Wash strings with egg wash and sprinkle tops with a
ground and macaroon coconut mixture. Cut strings into
3 inch widths and place on greased or papered bun pans with
the seams at the bottom. Proof and bake. Glaze rolls with B.B.
Honey Glaze as they come from the oven.

TWIST ROLLS
THE FOLLOWING ROLLS CAN BE MADE FROM CUT FROM THE SHEET OF DOUGH:
Sheet strip of dough inch thick and from 10 to 12 inches wide. Wash bottom half with melted butter, and fold in half from top to
bottom. Cut slices to inches wide with a pastry wheel. In place of melted butter, a cream filling may be spread lightly over bottom
half of strip.
In all cases the strip of dough should be twisted before shaping into desired units.
Hold the strip firm with the left hand and with the right hand twist the strip by placing the heel of the right hand on the strip of dough.
Apply a little pressure and then pull the right hand toward you until dough is directly under fingertips. The strip may then be formed into
the following varieties:

Make-Up
SCHNECKEN PRETZEL ROLL
After twisting, strip is held in First a loop is made and the loose
place with the left hand and the ends are then twisted at the point
right hand winds the strip where they cross each other to
around to form the roll. reverse their original position. The
ends are then sealed to the top of
the loop on either side, forming a pretzel.
ROLL
The Snail Roll is made similar
KNOT ROLL
to the Schnecken only that
A loop is made just as is made in the case
both ends are wound in
of the pretzel. Then one loose end is
opposite directions.
brought over and through top of loop, the
other loose end sealed to it from the bottom.
FIGURE EIGHT (8) ROLL
After strip has been twisted form DANISH ROLL
a reverse “S” and bring one loose The strip is twisted and the two ends
end through the top loop and the other loose end through the brought together. The roll winds up by itself as a result of the
lower loop. twisting.

FINGER ROLL
DANISH
Twist as for the Danish Twist Roll
The dough is merely wound to
only to allow a loop half way from loose ends. At the half
make three strands.
way point lay twisted ends inside the loop.
 COFFEE CAKES
Make-Up
COFFEE CAKE
Scale dough into 12 oz. units.
Roll out pieces into oblong sheet
10 inches long and 7 inches
wide. Spread desired filling over
the entire surface and then roll it
as for a Cinnamon Roll string.
With a scraper, make a parallel Overlap scissor cuts.
Insert one end into other. Seal ends.
cut in center of roll. the coffee
cake may be baked on a sheet pan Make up as for Vienna Coffee Cake, using an Almond Filling.
or in an oblong deep coffee cake Insert one end of string into the other, forming a ring. Place on
pan. Wash with egg wash, top greased or papered bun pan and cut, overlap cuts same as for
with nut topping, proof and bake. the Apricot Coffee Cake. Wash with egg wash and top with
Finish with B.B. Roll Icing. sliced almonds. Proof and bake.

APPLE COFFEE CAKE

Sheet out as for Vienna Coffee
Cake. Fill with apple filling, roll
into string and then with a sharp
knife cut slots at an angle. Wash
Make up the same as for the Vienna Coffee Cake. After cut is
with egg wash, sprinkle with
made with the scraper, the cake is turned inside out so that the
granulated sugar. Proof and bake.
cut ends are up. Wash with egg wash, sprinkle with Streusel
topping proof and bake. String with B.B. Roll Icing when
cooled.

HORSE SHOE COFFEE CAKE

up as for Vienna Cut with scraper.
Coffee Cake using B.B.
Raspberry or Cherry
Filling. Sprinkle with
Sheet out and make up as for pecans before rolling into a string. The string is then folded in
Vienna Coffee Cake. After half open ends together. Cut through with scraper to inch
cutting with a scraper, shape into of ends and then turn so that cut part is up. Shape into “heart”
form of a horse shoe. and place on greased or papered pan. Proof and bake.

CREAM RING

APRICOT
COFFEE CAKE

Cut 45 angle notches

with scissors
Seal end then cut Turn out side up and
Overlap scissor cuts center with knife. spread out on pan.
Make up as for Vienna Coffee Cake, using an apricot filling.
Make up as for Vienna Coffee Cake, and spread with Holland
When rolled into a string, place on a greased or papered pan.
Cream Filling. String is made into a ring as was the Almond
With a pair of scissors, cut into string at inch intervals a one
Ring. Ring is placed in greased tubular tin. With a sharp knife,
inch deep angle cut, lapping every other cut to the left, the
cut ring in center of cake. Wash with egg wash, top with B.B.
following to the right. Proof and bake.
Streusel Topping, proof and bake.

ROUND RING
ROOSTER COMB
Make up as for a Vienna Coffee
Cake then form into a ring.
Flatten the ring slightly with
palm of the hand. With a scraper
cut notches at even intervals.
Wash with egg wash and top with
desired topping. Proof and bake.
notch with scraper.
CHEESE RING
Make up as for Vienna Coffee
Cake. Fill with B.B. Cream
Cheese Filling. Shape into ring
form, allow it to proof slightly,
then cut slots with a Vienna
knife. Wash with egg wash, top
with desired topping, proof and
bake.
COFFEE CAKES
Make-Up
ALMOND CREAM COFFEE CAKE
Roll out a large piece of dough in an oblong shape. Spread
bottom half with Almond Filling. Fold top half over filled half,
and then cut with a pastry wheel into strings weighing 12 ozs.
Seal ring then
Twist pieces then shape into Schnecken Ring
Strings are twisted and made up in a round Schnecken form.
Pipe circles of bright colored jellies on top of cake. Place on
greased or papered pan, wash with egg wash, proof and bake.
B.B. Cream Cheese After baking, the cakes are glazed and strung with B.B. Roll
Icing.
SUNFLOWER COFFEE CAKE

Cinnamon Streusel

LACE
COFFEE
CAKE
Roll out a piece of Scale 12 oz. pieces of regular Sweet Dough, round them up and
dough rectangular allow them to proof. They are then rolled out slightly, the center
shaped approximately part is flattened out, leaving the outer edge thick. The center is
8 inches by 12 inches. filled with B.B. Streusel Topping and the outer edges are cut, as
Spread a fruit filling through center only. Then with a scraper were the Almond Rings. Wash with egg wash, proof and bake.
cut outer thirds on an angle at inch intervals. Lace over String with B.B. Roll Icing.
center, (the fruit filled third). Wash with egg wash, sprinkle top
with B.B. Streusel, proof and bake.
RING
Roll a large piece of Danish Dough, 20 inches wide and
DANISH CARAMEL inch thick. Wash lower half with melted butter, sprinkle with
bleached raisins and cinnamon sugar. Fold top half over bottom.
Cut in 1 to 2 inch slices weighing 14 ozs.

Cut center of each slice with scraper. Twist and place in round
tubular coffee cake tins. Wash with egg wash, proof and bake.

Scale oblong pieces 12 oz. With a scraper divide piece into 3

strips. Roll strips about 9 inches long and twist them and then
braid them. Place braids into oblong deep pans which have been
prepared with B.B. Karmel Smear. Proof and bake. Invert pans
after removing from oven Oven finished product.
 COFFEE CAKES
RING
Make up same as for
Danish Caramel Braid. Join
ends, forming a ring. Place on
greased or papered bun pan, wash with
egg wash, sprinkle with cashews, proof and bake.
COFFEE CAKE
Scale dough into 10 oz.
pieces,round them up and place
them on greased or papered pans.
When almost proofed-cut them with a Vienna knife
cuts, to 1 inches apart and about 1 inch deep
egg wash, then sprinkle glazed and nutmeats over entire
top surface.
The varieties found on the pages
Make-Up
FRUIT
COFFEE
CAKE
Scale and round or 8 oz.
pieces, depending on size of
tin to be used. Allow rounded
pieces to rest for approximately
15 to 20 minutes. Then roll with
a rolling pin. Roll pieces slightly
larger than bottom of tins to be used. Place dough in greased
tins, working the dough well up to the top edge of tins. Dock the
dough at bottom of tin, sprinkle with cake crumbs and then fill
with desired B.B. Fruit Filling. Proof and bake.
parallels
wash with
many varieties which can be B. B. Danish or Sweet Dough.

DANISH FOR ALL SEASONS

SUMMER BESTSELLERS November March
July Apple Cinnamon Strip Danish Lemon Danish Rolls
Blueberry Danish Rolls Bear Claws Bear Claws
Cinnamon Danish Rolls Cinnamon Danish Rolls Cinnamon Raisin Danish Rolls
Blueberry Strip Danish
December SPRINGTIME BEST-SELLERS
August Pineapple Danish Rolls April
Raspberry Strip Danish Butter Horns
Cinnamon Nut Danish Rolls
Raspberry Danish Rolls Cheese Danish Rolls Pecan Ring Danish
Hawaiian Strip Danish
Pineapple Fruit Strip Danish
BEST-SELLERS
September
Apple Danish Rolls
January
Almond Ring Danish Pecan Ring Danish Cinnamon Raisin Danish Rolls
Butter Horns Cheese Danish Fruit Strip Almond Strip Danish
Danish Apricot Danish Rolls
AUTUMN BEST-SELLERS
February June
October Almond Ring Danish Cherry Strip Danish
Apple Strip Danish Cinnamon Nut Danish Rolls Cherry Danish Rolls
Pecan Ring Danish Cherry Strip Danish Butter Horns
Cheese Danish Rolls
 COFFEE CAKES AND BUNS
The following formulas may be prepared using any of Best Brands Mixes or Base dough instructions. They include, Pan D Sweet dough
Base, 50150 Sweet dough base, Sweet dough and Danish Mix, Sweet Dough Danish Base, as well as 98% Fat Free Sweet Dough Mix.

TANGY SWEDISH RIPPLE COFFEE CAKE POPPY SEED COFFEE CAKE

Place sheeted 11 oz. sweet dough units into greased 8 inch cake SCALE: 12 oz. units
pans or aluminum foil pans. BENCH REST: minutes.
SHEET : Each unit into elongated piece.
Top with 2 oz. Best Brands Streusel.
Spread on Each Piece, 2 oz. Bavarian Cream filling, sprinkle
PROOF: 314
with 112 oz. poppy seeds.
BAKE : 380-390 degrees Fahrenheit conventional oven, 350°F in
rack oven on 330°F in convention oven. ROLL: As for cinnamon roll.
PRESS :Scraper through loaf lengthwise.
When cool, cut in half horizontally.
PLACE: In small bread pan or on sheet pan.
Ladle into the bottom half, 4 ozs. of hot* Buttermilk Filling.
WASH : With rich egg wash and lightly sprinkle Gourmet
Allow to soak in; replace top half of cake.
Streusel on top.
String ice with Best Brands Superior or Sno-White Icing.
PROOF: Full.
Swedish Buttermilk Filling on page 16.
BAKE: 375-380 degrees Fahrenheit in conventional oven, 350

Cost Per Ounce = Total Cost = degrees Fahrenheit in rack oven, 330 degrees Fahrenheit in
convection oven.
45 oz.
WASH : With Best Brands Apricot or Pastry Glaze. When cool,

may be string iced with B.B. Superior or Sno-White Roll Icing.

Best Sweet Dough Sweet Dough Cost = Cost =
Streusel 2 oz. Weight
Swedish Filling 4 oz.
Sweet Dough Cost Per Ounce = Dough Cost =
Total 17 oz.
16
17 oz. Coffee Cake = Total Cost
Unit Cost = Dough Cost 120z. =
Filling Bavarian Cream 2 oz. =
HOT CROSS BUNS
Additions for 1 gal. Sweet dough. Poppy seed 114 oz. =
* Spice Blend 2 oz. Topping Gourmet Streusel 2 oz. =
Midget Raisins 2 lbs.
16 oz. =
Mixed Diced Fruit 2 lbs.
Nuts (optional) 2 lbs.
See formula sheet
DOUGH TEMPERATURE: 80-82 degrees Fahrenheit.
FLOOR TIME: 1 hour.
SCALE: 4 Ibs. oz. presses.
BENCH TIME: 15 minutes.
Cut and Round
PLACE: 4 dozen to sheet pan.
PROOF: volume.
BAKE: 380 degrees Fahrenheit in conventional oven, 350 degrees

Fahrenheit in rack oven, 330 degrees Fahrenheit in convection

oven.
GLAZE: While hot with Best Brands Apricot or Pastry Glaze.

WHEN COOL: Cross Rolls with Best Brands Superior or

White Roll Icing.

Dough Cost = Cost =

Weight
Cost Per Ounce = Dough Cost =
16
 COFFEE CAKES AND BREADS
DUTCH CAKES RAIDS
SCALE : Press 4 Ibs. 8 oz. (2 oz. units) SCALE: Press 4 lbs. oz.
REST: 15 minutes, then press out and roll as for hamburger ROLL: Two pieces together in elongated unit (4 oz.)
buns. REST: 10 minutes.
WASH: With rich egg wash. DIP: In melted butter or margarine, then roll in cinnamon sugar.

DIP: Press in sanding sugar or Gourmet Streusel Mix. BRAID : Three pieces together.

PAN: 6x8 on paper lined bun pans. PLACE: Four units per papered pan.
PROOF: 314 proof, then cut slash in top. Place back in box for PROOF: Full.
full proof. BAKE: 380 degrees Fahrenheit in conventional oven, 350 degrees

BAKE: 385-390 degrees Fahrenheit in conventional oven, 350 in rack oven, 330 degrees Fahrenheit in convection oven.
degrees Fahrenheit in rack oven, 330 degrees Fahrenheit in
Dough Cost: = Cost =
convection oven.
NOTE : include sanding sugar or Gourmet Streusel Mix in
Weight
costing the product. Dough Cost Per Ounce: = Dough Cost =
Dough Cost = Cost = 16
Weight Sweet Dough =
Margarine 2 oz. =
Dough Per Ounce = Dough Cost =
Cinnamon Sugar 2 oz. =
16 14 oz.
Total

JULEKAGE HOLIDAY STOLLEN

One gallon sweet dough of your choice. Additions per 1 gallon sweet dough.
* Spice Blend 2 oz.
MIX: to a smooth dough 10 to 12 minutes.
Add raisins and fruit mix just until incorporated.
Add and blend in, on low speed until incorporated.
Midget Raisins 2 Ibs.
* Spice Blend 2 oz. Mixed Diced Fruit 2 lbs.
Nuts (Pecans or Walnuts) 2 lbs.
Midget Raisins 2 lbs.
Total 34 lbs. 10 oz.
Supreme Fruit Mix 2
Golden Raisins 2 lbs.
DOUGH TEMPERATURE: 78-80 degrees Fahrenheit.
DOUGH TEMPERATURE: 78 to 80 degrees Fahrenheit. FLOOR TIME: 1 to 1 hours.
FLOOR TIME: 1 hour. SCALE: OZ.
SCALE: oz. ROUND : As for bread.
ROUND : Up and put 5 loafs equally spaced on the sheet pans. REST: 15 minutes.
Allow the rounded loaves to proof up in intermediate proof. PIN: The center of the rounded unit parkerhouse fashion, wash
Brush with butter or oleo. Compress middle with fist. With a liberally with margarine or butter. Fold top over bottom with
docking knife, cut 112 inch deep all around outside edge. bottom protruding slightly.
PROOF: Full, about 60 minutes. WASH: With rich

BAKE: 20 minutes at 380 degrees Fahrenheit in conventional PROOF: Full, about 60 minutes.

oven, 350 degrees Fahrenheit in rack oven and 330 degrees BAKE: 375-380 degrees Fahrenheit in conventional oven, 350

Fahrenheit in convection oven. When cool, apply Best degrees Fahrenheit in rack oven, 330 degrees Fahrenheit in
White Roll Icing and garnish with Red and Green Cherries. convection oven.
WASH : With Best Brands Apricot or Pastry Glaze while hot or

sprinkle with powdered sugar when cool. May also be

decorated with candied cherries and pineapple.
Dough Cost = Cost =
Weight
Cost Per Ounce = Dough Cost
16
 SWEET DOUGH AND DANISH BASE
STRUDEL
B.B. Apple, Cherry, or Blueberry Pie Filling TAKE: Mixed sweet dough. To bench immediately.
SCALE: 10 oz units.
SCALE : 10 oz. of pieces of processed Danish Dough.
off
SHEET : 14 inch by 8 inch.
SHEET : Thin, about 18-20 inches long by wide.
SPREAD: 12 to 16 oz of Best Pie Filling (Apple, Cherry, or
SPREAD: Liberal amount of Kringle Filling down center of
Blueberry) then fold top third over fruit, fold bottom third up to
dough pieces (about 6 oz.).
seal.
SPREAD: 4 oz. of Best Apple, Cherry, or Blueberry Pie Filling,
PLACE: Three to a sheet pan with seam down. (Crossways on
or filling of your choice, over the * Kringle filling on page 16.
pan approximately 16 inches long).
FOLD : Bottom half over filling. Fold top half partially over the
PROOF : In room about 15 minutes.
bottom.
WASH: With rich egg wash.
PLACE: Two to a sheet pan with seal up, in circle or as a pretzel
BAKE: 3 1 O-325 degrees Fahrenheit about 40 minutes in
shape.
conventional oven, 300 degrees
WASH : With rich egg wash, sprinkle with sliced toasted almonds
Fahrenheit in rack oven, 280 degrees Fahrenheit in convection
or streusel.
oven.
PROOF: in room.
GLAZE: With Best Brands Apricot or Pastry Glaze.
BAKE: 365-375 degrees Fahrenheit in conventional oven, 350
STRING : With Superior or Sno-White Roil Icing.
degrees Fahrenheit in rack oven, 330 degrees Fahrenheit in
convection oven. Best Sweet Dough 10 oz.
GLAZE: With Best Brands Apricot or Pastry Glaze.
Pie Filling 12 oz.
STRING : With Superior or Sno-White Roll Icing.

NOTE : Nuts may be substitute for the fruits or used in 22 oz.

combination with the fruits.
22 oz. Strudel = Cost
Weight Unit Cost cost
Danish Dough 10 oz.
Filling 10 oz.
Nuts 4 oz.
24 oz.
Glaze Icing Cost 1 kringle at 24 oz. plus Glaze and Icing.
 COFFEE CAKES AND DANISH
BEEHIVE COFFEE CAKE WHIPPED CREAM COFFEE CAKE
Handling Handling
SCALE: Off 10 oz. pieces of Best Brands Sweet Dough. SCALE : Off 12 oz. pieces of Best Brands Sweet dough.
ROUND : Up and allow the dough to rest to 20 minutes. MOLD : The same as for Vienna bread and allow the dough to rest
ROLL : Out to fit the bottom of an 8” cake pan. 15 to 20 minutes.
DOCK : And press the dough into a heavily greased cake pan. WITH : A pie pin, start rolling from the center of the dough out to

PROOF: 112, approximately 30 minutes. the edges. Leave the edges approximately two to three times as
TOP: With 4 to 6 oz. of ** Beehive topping. thick as the center. (Similar to when you make Parker House
PROOF: Full, about 60 minutes. Rolls).
BAKE: Approximately 380-400°F for 15 to 20 minutes in BRUSH : The bottom half of the dough with melted B.B.

conventional oven. Margarine and fold the top half down to cover most of the
bottom half. (Leave approximately 1 inch uncovered.)
After Baking
BRUSH : The entire surface with egg wash.
When Coffee cakes are cool, slice them into two layers. Spread
PROOF: Full, about 60 minutes.
approximately 5 ozs. of B.B. Bavarian Cream Filling evenly
BAKE: At approximately 380-400” F for 15 to 20 minutes in
over the bottom layer. Replace the top layer and dust the top
conventional oven.
with powdered sugar.
After Baking
** Topping formula on page 16.
Open up the Coffee Cakes and fill with B.B. Pie Filling. Pipe
B.B. Best Topp on the bottom edge and fold the top half back
over the fruit. Dust the top with powdered sugar.
OLD FASHIONED FRUIT COFFEE CAKE
Handling
SCALE: Off 6 oz. pieces of Best Brands Sweet Dough. ALMOND COFFEE CAKE
ROUND :Up and allow the dough to rest 15 to 20 minutes.
Handling
ROLL: Out to a thickness of and slightly larger than an 8”
REMOVE : Rolled-in Best Brands Danish Dough from retarder.
cake pan.
SCALE : Off 12 oz. pieces of B.B. Danish Dough.
PRESS: The dough into a heavily greased cake pan. Build up the
ROLL: Out to a thickness of 114” and approximately
edges to fit the side of the pan. (Be certain that no air is trapped
12” x 14”.
under the dough.)
FOLD : The dough in half lengthwise. Cut the open side of the
SPREAD: Approximately 3 oz. of B.B. Bavarian Creme or Cream
dough into 314” wide strips, approximately 2 into the
Cheese Filling onto the Sweet Dough. Then fill with fresh fruit
dough piece.
or with B.B. Fruit Filling.
UNFOLD : The dough and spread the center third of the dough
ALLOW: Dough to rest minutes.
with 6 oz. of * Almond Filling, and 4 oz. of ** Cinnamon
BAKE: At approximately 380-400°F for 18-22 minutes in
Filling. Sprinkle 2 to 3 ozs. of raisins over the filling.
conventional Coffee Cakes are cool, string the tops
FOLD : The cut strips at an angle across the center third of the
with B.B. Superior or Sno-White Roll Icing.
filled dough piece alternating from to right.
BRUSH : The entire surface with egg wash and sprinkle with B.B.

Streusel.
PROOF: approximately 45 minutes.
BAKE: At approximately 380-400” F for 15-20 minutes in

conventional oven. When cool, string the tops with B.B.

Superior or Sno-White Roll Icing.
 CAKES AND DANISH
FRUIT AND CHEESE COFFEE CAKE FRUIT FILLED ALMOND COFFEE CAKE
Handling Handling
REMOVE : Rolled-in B.B. Danish Dough from retarder. REMOVE : Rolled-in Best Brands Danish Dough from retarder.
SCALE : Off 12 oz. pieces of B.B. Danish Dough. SCALE : Off 12 oz. pieces of B.B. Danish Dough.
ROLL : Out to a thickness of and approximately ROLL : Out to a thickness of and approximately
12” x 14”. 12” x 14”.
CUT: The center of the rectangle with a Bear Claw Cutter. SPREAD : Approximately 5 oz of * Almond or ** Butterscotch

SPREAD : Approximately 6 oz. of B.B. Fruit Filling over the cuts Filling over the entire dough.
in the dough. Then pipe B.B. Cream Cheese Filling over the FOLD : The top third of the filled dough down to cover the center

B.B. Fruit Filling. third of filling and fold again to cover the bottom third of the
FOLD : The left hand third of unfilled dough over to cover the filling.
filled center third and fold the right hand third on top. Seal the WITH : A pastry wheel, cut the filled dough into 3 strips. Roll or

ends. stretch the filled dough to approximately 1 S-20” in length.

PLACE: The dough on baking sheets with the seam side down. BRAID: The three filled strips together. With a pie pin, make a

BRUSH : The entire surface with egg wash, and sprinkle with crease down the center of the braided strips.
B.B. Streusel. BRUSH : The entire surface with egg wash. Fill the crease with

PROOF: approximately 45 minutes. B.B. Fruit Filling, and sprinkle with B.B. Streusel.
BAKE : At approximately for 15 to 20 minutes in PROOF: approximately 45 minutes.
conventional oven. BAKE: At approximately 380-400°F for 15-20 minutes in

conventional oven.

*Almond Filling formula on page

Butterscotch Filling formula on page I 7.
 FILLINGS AND TOPPINGS
FILLING TOPPING VARIETIES GOOEY FILLING
Cream 1 minute:
* SPICE BLEND 10 lbs. 8 oz. Granulated Sugar
Weight Unit Price cost 2 lbs. 8 oz. Glucose
Cinnamon 8 oz. 1 lb. 8 oz. Margarine
Nutmeg oz. 1 lb. 8 oz. All Purpose Shortening
Cloves 2 oz. Add: 2 lbs. Egg Whites
Cardamom (optional) 1 lb. Whole Eggs
Allspice 1 oz. 3 lbs. Bread Flour
Mace 1 oz. 1 oz. Salt
Total 18 oz. 112 oz. B.B. Butter Emulsion
8 oz. Water (variable)
Total 22 lbs. 2 oz.

FILLING Mix, 3rd speed, 5 min.

Blend Together: Weight Unit Cost cost fillings when not in use.
refrigerator several hours needed.
Almond Paste 2 lbs. 8 oz.
Brown Sugar 2 lbs. 8 oz.
Add Cream:
TOPPING
Butter 1 lb. 4 oz.
Mix together:
Shortening 1 lb. 4 oz.
2 lbs. Granulated Sugar
Pastry Flour 10 oz.
2 lbs. 8 oz. Honey
Cardamom (Optional) oz.
2 lbs. B.B. Margarine
Add, Mix until smooth:
Heat to 220 Remove from heat.
Whole Eggs 6 oz.
Total 8 lbs. 8 oz. Add and mix in:
2 lbs. Pecans or Sliced Almonds
Total 8 lbs. 8 oz.
EGG WASH
Whole eggs 8 oz.
Water 8 oz.
SWEDISH FILLING
Pinch of salt less than oz. Weight Unit Cost Cost
Mix with whip until completely mixed.
Granulated sugar 1 lb. 12 oz.
Keep under refrigeration when not in use.
Buttermilk 12 oz.
Cornstarch 1 oz.
Bring to a boil, then Add:
Butter or Margarine 4 oz.
Total 2 lbs. 13 oz.
Cost Per Ounce = Total Cost =
4.5 112 oz.
 FILLINGS AND TOPPINGS
BAKERS CHEESE FILLING CINNAMON FILLING
30 lbs. Bakers Cheese Cream:
10 lbs. Granulated Sugar 20 lbs. Powdered Sugar
3 lbs. 12 oz. Milk Powder 12 lbs. 8 oz. All Purpose Shortening or Butter
3 Ibs. 12 oz. All Purpose Shortening 8 oz. Salt
3 lbs. 12 oz. Pastry Flour Add dry ingredients and egg whites alternately while creaming.
3 oz. Salt 2 lbs. Cinnamon
1 oz. B.B. Vanilla 4 lbs. Milk Powder
2 lbs. Egg Whites 4 lbs. Crumbs (your choice)
2 lbs. Whole Eggs 5 lbs. Egg Whites
12 to 16 lbs. Water (Variable) Add and blend thoroughly:
70 lbs. 9 oz. Total Water (Variable)
2 lbs.
50 lbs. Total
ALMOND FILLING
Cream:
5 lbs. Almond Paste
2 lbs. 8 oz. Ground Almonds FILLING
6 lbs. 4 oz. Granulated Sugar Cream until light:
3 lbs. 12 oz. All Purpose Shortening or Butter 5 lbs. Brown Sugar
Add: 2 lbs. 8 oz. Butter
1 lb. 4 oz. Whole Eggs 1 oz. Salt
1 lb. 4 oz. Flour 5 oz. Milk Powder
2 lbs. 8 oz. White Cake Crumbs Add and mix thoroughly:
10 oz. Water (Variable) 1 lb. 14 oz. White Cake Crumbs
5 lbs. 10 oz. Total 15 oz. Cake Flour
Mix until well incorporated. Add gradually and cream until light:
1 lb. 9 oz. Egg Whites
HOLLAND CREME
Add:
3 lbs. B.B. White Fudge Base
4 lbs. High Ration Shortening oz. B.B. Butter Vanilla Emulsion
8 lbs. 6X Icing Sugar 12 lbs. 3 oz. Total
1 lbs. 8 oz. Non-Fat Milk Solids We recommend using 2 ozs. or less to each 8 ozs. of Coffee
Use 30 quart mixing bowl and wire whip. Mix until thoroughly Cake Dough.
blended.
4 lbs. Cold Water (Variable)
Vanilla
20 lbs. 8 oz. Total
Add of the water slowly. Mix until thoroughly blended.
(Second speed on a 3 speed mixer or third speed on a 4 speed
mixer.) Add balance of water slowly and mix for 10 minutes.
 SWEET DOUGH
Faults and Causes
A. OF VOLUME G. CRUST
1. Under or over mixed Excess dusting flour
2. Old Dough 2. Improper washing with egg wash
3. Underproof 3. Condensation in proof box
4. Overproof
5. Develops crust in proof H. POOR SHAPES
6. Dough too stiff 1. Careless or sloppy makeup
7. Oven too hot 2. Overproof
8. Oven too cool 3. Too much steam in proof
9. Too much filling or topping used 4. Careless handling from proof to oven (i.e. bumping pans)
10. Insufficient yeast 5. Too much filling or topping

B. FALLEN CENTER DRY HARSH TEXTURE

1. Underbaked 1. Old dough
2. Overproofed 2. Too much dusting flour
3. Too much topping and filling 3. Cool oven
4. Oven too hot 4. Overbaked
5. Old dough 5. Not enough water absorption
6. Under-mixed
C. LACK OF CRUST COLOR Young Dough
1. Oven too cool
2. Old dough J. CRUMB COLOR NOT BRIGHT
3. Crusting in proof 1. Too much dusting flour
4. Excess dusting flour in makeup 2. Over mixed
5. Improper wash 3. Over-proofed
4. Old dough
D. CRUST TOO THICK
1. Old dough K. TOUGH PRODUCT
2. Oven too cool 1. Overmixing
3. Crusting in proof 2. Excess dusting flour in makeup
4. Overbaked 3. Excessive amount of handling on bench
5. Lack of moisture in proof
L. LACK OF SHELF UFE
E. CRUST TOO DARK 1. Old dough
1. Young dough 2. Overbaked
2. Hot oven 3. Oven too cold
3. Stiff dough 4. Not enough water absorption
4. Flash heat 5. Overmixed
5. Overbaked 6. Undermixing
7. Young Dough
F. DULL CRUST COLOR
1. Wrong type of wash
2. Omission of glaze after baking
3. Old dough
4. Overproofed