Lantmannen Unibake is bringing bakery department operators behind the scenes of its European-style baking process with a new video series called "Passion for Pastry."
The premiere episode feature a fifth generation baker, Piet Van Beveren, sourcing and research director at Lantmannen Unibake for more than 25 years, sharing the secrets behind the traditional Parisian methodology of making croissants -- using 17 layers of dough and 16 layers of real butter and letting the dough rest six hours to develop flavors.
"A passion for making pastries runs deep in all of our employees," says Scott Rosenberg, director of marketing and customer service for Lantmannen Unibake USA, headquartered in Lisle, Ill. "This series allows us to highlight our bakers with truly unique stories and show our commitment to classic, European-style pastry making."
The second video features the "Duke of Danish," Mogens Andersen, and highlights his process for idea development of and baking of the authentic Royal Danish Pastry. With more than 30 years of experience, Andersen's passion shines through as he discusses the process of creating the "Spandauer," a Danish crown found in almost every Danish bakery in the world. Another episode goes behind the scenes of all the ingredients that go into the best-selling pastry Maple Pecan Plait.
Company officials say the purpose of the videos is to illustrate that Lantmannen Unibake USA's pastries are crafted in classic European tradition, combining layers of flaky dough and high quality fillings to deliver a memorable treat patrons crave. Pre-proofed, pre-glazed and pre-filled, the company's pastries can go straight from freezer to oven to customer in a matter of minutes, allowing operators to minimize waste while maximizing sales.
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