Instructions for use: Fold in 0.250 kg to 0.400 kg roll-in shortening per each kg dough giving 3 single turns. It is recommended to observe short relaxation times between the individual turns and to not go below a thickness of approx. 10 mm when rolling out. Allow the ready-folded dough to relax once again in the refrigerator for 30 minutes and then process into the desired Danish pastry baked goods.
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