INGREDIENTS FOR US MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, ENZYMES), WATER, MARGARINE (PALM OIL, CANOLA OIL, WATER, SUGAR, VINEGAR, CANOLA LECITHIN, CITRIC ACID, NATURAL FLAVOR, ANNATTO (COLOR), VITAMIN A PALMITATE, VITAMIN D), SUGAR, YEAST, SALT, SOY FLOUR, TO PRESERVE FRESHNESS (SODIUM PROPIONATE), SODIUM ACID PYROPHOSPHATE, MONO AND DIGLYCERIDES, ARTIFICIAL COLORS (YELLOW 5, YELLOW 6), SODIUM BICARBONATE, SOYBEAN AND/OR CANOLA OIL, NATURAL AND ARTIFICIAL FLAVOR, ASCORBIC ACID, ENZYMES. CONTAINS: WHEAT, SOY MAY CONTAIN: EGGS, MILK, TREE NUTS AND SESAME CONTAINS A BIOENGINEERED FOOD INGREDIENT
HANDLING INSTRUCTIONS: KEEP FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 1. PLACE DANISH ON PARCHMENT PAPER LINED SHEET PAN. RESEAL AND RETURN PARTIALLY USED CASE TO THE FREEZER IMMEDIATELY. 2. PLACE IN RETARDER OVERNIGHT OR COMPLETELY THAW AT ROOM TEMPERATURE. KEEP COVERED WITH PLASTIC. 3. REMOVE FROM RETARDER AND LEAVE AT ROOM TEMPERATURE FOR 20 MINUTES. 4. BRUSH LIGHTLY WITH EGG WASH. 5. PROOF UNTIL DOUBLE IN SIZE AT 90°F (32°C) AND 70% HUMIDITY. 6. ADD APPROXIMATELY 1/2 OZ OF DANISH FILLING AND STREUSEL (OPTIONAL) ON EACH DANISH DOUGH. 7. BAKING GUIDELINES: BAKE AT 375°F – 400°F (190°C – 205°C); FOR 15 - 18 MINUTES OR UNTIL GOLDEN BROWN. 6. REMOVE FROM OVEN AND COMPLETELY COOL ON BACKING PAN BEFORE DISPLAYING OR PACKAGING. 8. BRUSH WITH WARM GLAZE.
