PFHL.DSS serial Dough Sheeter Paste Dividing Machine for Danish pastry making for bakery business

Specifications

Table type
Easy in operation by press the on/off button.
Power motor, high effecieny.

Machine Features:

Easy in operation by press the on/off button.

Power motor, high effecieny.
The material direct contact with  the food is made of stainless steel.

 

 

 

 

 

Order Code:	Cylinder Lengths  (mm)	Diameter of Cylinder  (mm)	Opening of Cylinders  (mm)	Belt Measurements  (mm)	Working Dimension  (mm)	Closed Dimension  (mm)	Motor  (Kw)	Weight  (kg)
PFGA.DSS420	420	80	From 1 - 40	400 x 1700	1700x800x1200	700x800x1380	0.4	145
PFGA.DSS520	520	80	From 1 - 40	500 x 2100	2100x900x1200	700x900x1560	0.5	180
PFGA.DSS600L	600	80	From 1 - 40	600 x 3100	3200x980x1200	2000x980x1700	0.75	230

 

Interesting Application:  Matter about Danish ( pastry)

 

A danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.

 "Viennese bread", corresponding to the French Viennoiserie) in Denmark, Finland, Iceland, the Faroe Islands, Norway and Sweden. It is referred to as facturas in some Spanish speaking countries.

In Vienna, the danish is referred to as "Plundergebäck" or "Golatschen". Like other viennoiserie pastries, such as croissants, danishes are made of laminated yeast-leavened doughs, creating a layered texture similar to a puff pastry.

Composition
 
A pecan and maple danishThe ingredients include flour, yeast, milk, eggs, and copious amounts of butter. In industrial production, other fats are also commonly used, such as hydrogenated sunflower oil (known as "pastry fat" in the UK). A yeast dough is rolled out thinly, coated with butter, and then folded into numerous layers. If necessary, the dough is chilled to ease handling. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is fluffy, buttery and flaky. However, not all danishes are made this way.

The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "Spandauer's"), figure-eights, spirals (known as snails), and the pretzel-like kringles.

In the UK, various ingredients such as jam, custard, apricots, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.

In the US, danishes are typically given a fruit or sweet bakers' cheese topping prior to baking.[1] Danishes with nut fillings are also popular.

In Argentina, they are usually filled with dulce de leche or dulce de membrillo.

 

History
 
Argentinian facturas with dulce de membrilloThe origin of the danish is ascribed by the Danish Confectioners, Bakers and Chocolatemakers Association to a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced Danish bakery owners to hire foreign workpower. Among these were several Austrian bakers, who were unfamiliar with the Danish baking recipes, and therefore baked pastries of their native homeland recipes. Amongst these Austrian pastries were Plundergebäck, which became quite popular in Denmark. Later this recipe was changed by Danish bakers, increasing the amount of fat (by adding more egg) which resulted in what is today known as the danish