2013 is off to a positive start for Lantmännen Unibake - a croissant blind tasting held by Danish newspaper Politiken names our 85g straight butter croissant best in test and in general highlights the quality of bake-off products.
“Go for the instore bakeries’ bake-off croissants instead of those sold in high-end bakeries”- that is the conclusion of a blind tasting session held by Danish newspaper ‘Politiken’ on 29 December.
The advice comes from a well-known Danish chef, Lennart Ribers, and a reputed food blogger, Mira Arkin. They have both tasted six different croissants sold in instore bakeries, coffee shops and high-end bakeries and rated them according to smell, consistency, taste and aftertaste.
Two bake-off croissants were pointed out as winners, one of them being an 85g straight butter croissant from Lantmännen Unibake sold in the Danish supermarket ‘SuperBrugsen’.
What makes a good croissant?
Both experts agree that a really good croissant needs to be light and airy, even though it is filled with butter. And it must be quite a mess when you eat it, with lots of crumbs and flakes left on the table.
The judges admit that it is not easy to meet those requirements. ‘The process is highly time consuming as the dough must be layered with butter and rest several times. Not much can go wrong if you want the perfect consistency’, says Lennart Ribers. It is therefore not surprising for the two experts that the best croissants are bake-off.
- If you do nothing but croissants all day long, you will obviously be very good at it, says Lennart Ribers.
At the Lantmännen Unibake bakery in Mouscron, Belgium we make nothing but croissants. Click here to see the result.