Troubleshooting Guide - Frozen Danish Dough

Not seeing desired results for frozen Danish dough? Get help below!
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  • Why didn’t the Danish brown properly during baking?

    Possible Causes

    Possible Solutions

    Danish not completely thawed prior to proofing

    Make sure Danish dough is between 50 - 55°F prior to placing in the proof box.

    Product is old

    Discard out of date product.

    Oven temperature is too cold

    Follow directions for proper oven temperature. Check oven for accuracy using an oven thermometer.

  • Why didn’t the Danish rise properly during baking?

    Possible Causes

    Possible Solutions

    Dough has gone through the freeze thaw cycle

    Keep product frozen at a temperature of 0° F or lower. Place product in freezer immediately upon receipt. Once thawed, do not refreeze dough.

    Dough dries out

    During the thawing process, make sure that the dough is properly covered. Check proof box for proper humidity setting (70-75%).

  • Why did the Danish lose its layering

    Possible Causes

    Possible Solutions

    Over proofed

    Follow package directions for proper proofing settings and times. Proof until doubled in size. Check proof box for accuracy.

    Danish not completely thawed prior to proofing

    Make sure Danish dough is between 50 - 55°F prior to placing in the proof box.

  • Why is the finished Danish too small in size?

    Possible Causes

    Possible Solutions

    Under proofed

    Follow package directions for proper proofing settings and times. Proof until doubled in size. Check proof box for accuracy.

  • Why is the finished Danish dry?

    Possible Causes

    Possible Solutions

    Oven temperature too low

    Follow package directions for proper oven temperature. Check oven for accuracy using an oven thermometer.