Exact elasticity of the dough is vital.
And it needs to be consistent in every single batch.
The dough and the butter/margarine need to have the exact same temperature when married together for lamination.
The dough layering room must be maximum 12 -14° C. This is to make sure that the yeast does not start working.
The amount of time the dough is allowed to rest is critical. At Lantmännen Unibake we have the longest resting time in the industry.
Ready-glazed pastries must be allowed to dry before packaging in order to deliver nice and clean bags.
DK-2450 Copenhagen SV