1. PASTRY PRODUCTION
DANISH PASTRY

3. Get On A Roll...
Certificate III in Food
Processing (Retail Baking -
Bread, Combined and
Cake & Pastry)

4. Danish pastry
• A danish is a viennoiserie pastry, of Viennese origin, which
has become a specialty of Denmark and neighbouring
Scandinavian countries.
• It is called wienerbrød (Danish
pronunciation: [ˈ ʋiˈˈn ʁœˈˈðlit. "Viennese bread",
ɔˈb ],
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