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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 key to successful baking

Time, passion, and the right ingredients are key to any delicious bakery experience. 

We find the absolute best ingredients from partners who share our concerns for high quality and environmental sustainability.

How we find our ingredients
Lantmännen Unibake International

Sluseholmen 8A
3rd Floor
DK-2450 Copenhagen SV 

+45 7628 5000
Contact International Sales

Click here for contact information