Baking Guides

To get the very best from our products, follow these simple baking guides.                     

Baking or preparation instructions are also supplied on each outer case of product.

Baking Advice for Royal Danish Pastry & Croissants 

Top tip: Always adjust the temperature and not the time.

  • A perfectly baked pastry should have an even dark golden color across the base.
  • If there is a pale spot in the middle of the base, the pastry is under-baked. Therefore increase your oven temperature.
  • If the base is very brown all over, the pastry is over-baked. Therefore reduce your oven temperature.

Danish Pastry

Before: Line the baking trays with baking paper or spray with cooking spray. Place the frozen pastry on the trays approx. 5cm/2 inches apart. Place the icing bags on top of the oven or another warm place to defrost

Baking: Preheat the oven - (no steam) to 240°C/464°F. Standard size pastry is baked for 18 minutes. Mini size pastry is baked for 15 minutes

After: Let the pastries cool for 15 min before decoration. If the pastry is too hot, the icing will melt.

Decoration: Cut a small hole in the icing bag supplied with the products. Hold the bag approx. 5cm/2inches above the pastry. Start with the pasty placed at the far end from yourself.

French Pastry

Before: Line the baking trays with baking paper or spray with cooking spray. Place the frozen croissants on the trays approx. 5cm/2 inches apart. For a best result, the croissants can be thawed for 30-60 min. at room temperature.

Baking: Preheat the oven (no steam) to 240C/464°F. Then reduce to 190°C/374°F. Standard size croissants are baked for 21 minutes. Mini size croissants are baked for 15 minutes.

After: Let the croissants cool for 10 min before presenting them in a basket. Croissants must not be stacked.

Decoration: Optional: Dust the croissants with icing sugar or other toppings. Start with the pasty placed at the far end from yourself.

Sandwich bread & Portion sized bread baking guide

Sandwich bread & Portion sized bread

Before: DO NOT thaw sandwich bread prior to baking. Place the frozen bread on the trays approx. 5cm/2 inches apart.

Baking: Preheat the oven (no steam) to 240°C/464°F. Then reduce to 190°C/374°F. Standard sandwich bread are baked for 11 minutes.

After: Let the bread cool for 5-10 min prior to placing them in baskets. If not, the bread crust becomes soft.

Loaves baking guide

Loaves

Before: Loaves must be thawed covered in plastic for a minimum of 3-6 hours at room temperature.

Baking: Preheat the oven (no steam) to 240°C/464°F. Then reduce to 190°C/374°F. Loaves are baked for approx. 11 minutes.

After: Let the bread cool for 5-10 min prior to placing it in baskets. If not, the bread crust becomes soft.

Developed with passion

Watch the video with our baker Henrik and discover where the passion comes into the bread. With 27 years of experience within baking, Henrik definitely masters the craftsmanship of developing his passion for good bread into new products. 

Ideas, Recipes & Inspiration

Take a look at our collection of recipes. 

Click here!

How to cut your sandwich

Instead of simply cutting straight through the middle, there are a number of cutting techniques to use.                   

With a bit of creativity your sandwiches look more attractive and they are easier to handle too.

Get inspired by our different cutting techniques
Contact
Lantmännen Unibake International

Sluseholmen 8A
3rd Floor
DK-2450 Copenhagen SV 

+45 7628 5000
Contact International Sales

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