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Danish pastry

Danish pastry originated in Austria

That’s why Danish Pastry is called Wienerbrød in Denmark. Around mid 19th century Austrian bakers came to Denmark during a strike amongst Danish bakers and introduced their techniques and recipes in Denmark. The Danish changed the recipe to their own liking and the name Danish Pastry was born.

The multilayered pastry is made from a sweetened yeast dough that is made of many thin laminated layers of dough. It is produced through a process of repeatedly sheeting and folding the dough, while adding butter. It is a time-consuming process as the dough has to be chilled in between as well. After baking the pastry will become crispy, airy and rich!

The main ingredients of Danish Pastry dough are wheat flour, eggs, milk (or water) supplemented with butter and sugar to make it rich and sweet.

Of course, many shapes and variants have emerged in different countries over the years by adding ingredients or toppings such as chocolate, nuts, fruits, jam, custard, cream, cream cheese, powder of pearl sugar and maybe some icing or glaze.

Used techniques
Filling: Gearwheel Depositor, Piston Depositor, BD3, BD5, BD7, BD9
Glazing: Disc Sprayer, Industrial Glaze Sprayer
Spraying: Jelly Easy Range, Industrial Glaze/Fondant Sprayers
Decorating: Strewer, Jelly Easy Range, Industrial Glaze Sprayers, Industrial Fondant Sprayer, Choco Decorator, Chocosprayers

Bakon product
Processes a very wide range of different products and reaches a high production speed together with a high level of accuracy.
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Together we will look at your requirements with regard to the required machine and the products to be produced. On the basis of this information, our technical draftsmen go to work, after which we will present you the customized solution.

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