Artisan baking on large scale

How we make sure that every pastry product delivered is of the highest quality.

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Check elasticity

Exact elasticity of the dough is vital.

 

 

It needs to be consistent in every single batch.

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Check temperature

The dough and the buher/margarine need to have the same temperature when married together for lamination.

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Hold the yeast

The dough layering room must be 12 -14° C to make sure the yeast doesn’t start working.

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Time to rest

The amount of time the dough is allowed to rest is critical. We have the longest resting time in the business.

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Must be dry

Ready glazed pastries must be allowed to dry before packaging in order to deliver nice and clean bags.

Great ingredients are the key to successful baking

Time, passion, and the right ingredients are the key to any delicious bakery experience. 

And we're passionate about finding the absolute best ingredients from partners who share our concerns for high quality and environmental sustainability. 

Read the stories behind some of our most important ingredients here.

How we find our ingredients
Contact
Lantmännen Unibake International

Sluseholmen 8A,
3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
Sales contact

Peter Hermes
IKAM & Sales Director
Send e-mail

Lantmännen