Artisan baking on large scale

Read here how we make sure that every
pastry product delivered by Lantmännen Unibake
is of the highest quality.

Check elasticity

Exact elasticity of the dough is vital.

And it needs to be consistent in every single batch.

Check temperature

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

Hold the yeast

The dough layering room must be maximum 12 -14° C. This is to make sure that the yeast does not start working.

Time to rest

The amount of time the dough is allowed to rest is critical. At Lantmännen Unibake we have the longest resting time in the industry.

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

Contact
Lantmännen Unibake International

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

+45 7628 5000
Contact International Sales

Click here for contact information

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