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Artisan baking on a large scale

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


Check elasticity

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.

A world of pastries created with a passion

Lantmännen Unibake USA

2525 Cabot Drive
Suite 300
Lisle, IL 60532

Customer Service

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