Freezing & packaging

Frozen for freshness

Freshly baked and decorated, our products are immediately sent into a natural, deep-frozen sleep. State-of-the-art spiral freezers chill them down to arctic temperatures in a matter of minutes. Ultra-low temperatures down to -44° C freeze the outer layers in seconds, sealing in the full moisture and aroma. The benefit of this “shock freezing” process is that the flavours, vitamins and minerals are retained. That’s what gives our Cream Desserts, Cakes and Tarts, National Specialities, Pastry Desserts and Baileys® Desserts their freshly baked taste – and all without added preservatives. Nowhere in our range will you find artificial colours, flavourings or hydrogenated fats.

The only thing we use to keep our creations fresh is the cold. From the moment we whip the cream to final shock freezing and storage, between 100 and 240 minutes will pass. So when you get one of our products out of your freezer at home, it’s as though it had only just been made. You can’t get fresher than that!

Sealed for aroma

Once frozen, our desserts are immediately packed. Airtight foil or folding boxes preserve their aroma, while patented polystyrene and slide boxes help keep our cream desserts at the right temperature and protect them from damage. Our bread rolls, which have been on the market in Germany since 1997, are packed in a sturdy plastic foil bag, making it easy to remove individual items.

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