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Artisan baking on a large scale

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

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Check elasticity

The exact elasticity of the dough is vital.

It needs to be consistent in every single batch.

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Check the temperature

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

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Hold the yeast

The dough layering room must be 53 -57° F 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 for tender pastries.

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Must be dry

Glazed pastries must be allowed to dry before packing in order to deliver nice and clean bags.

A world of pastries created with a passion

Contact
Lantmännen Unibake USA

5007 Lincoln Avenue
Suite 300
Lisle, IL 60532

630-963-4781
Customer Service

Call us at the above number or
Send us an e-mail

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