has been added
Create a catalog or get an offer
No products has been added
How we make sure that every pastry is of the highest quality.
The exact elasticity of the dough is vital.
It needs to be consistent in every single batch.
Check the temperature
The dough and the butter or margarine need to have the same temperature when married together for perfect lamination.
Hold the yeast
The dough layering room must be 53 -57° F to make sure the yeast doesn't start working.
Time to rest
The amount of time the dough is allowed to rest is critical for tender pastries.
Must be dry
Glazed pastries must be allowed to dry before packing in order to deliver nice and clean bags.