FAQ

• What do you do to prevent food safety problems?
  We continuously carry out strict checks on raw materials that applies to the HACCP (Hazard Analysis Critical Control Points) system.
  In addition to HACCP, we hold the BRC ‘Global Standard Food’ (Grade A) Certificate. This means that all possible precautionary measures are taken in order to prevent food safety problems. And we can guarantee you safe, high quality products.
  
  
• Are your Schulstad Royal Danish pastries trans-fat free?
  Yes. All our pastries are trans-fat free.
  
  
• Does the taste of pastry from the 19th century differ from today's Danish pastry?
  Yes. The pastry from the 19th century had a more clear taste of butter and a ‘heavier’ dough than what we see today. Also, the filling had a strong taste of butter. The vanilla créme probably also had a heavy texture and a distinct taste of eggs and cream.
  
  
• How is Schulstad Royal Danish Pastry technology combined with manual labour to ensure the optimum result?
  The ingredients are biologic material and therefore have some natural variation. It is therefore necessary to have experienced staff in our bakeries, who know how to take the variations into account and thereby secure a constant quality. This is done by adjusting the machinery in the bakery frequently.
  
  
• How many pastries do you produce per hour?
  We produce 50,000 units per hour.