Narrator: MANY YEARS AGO,
DANISH BAKERS
GOT CREATIVE WITH PASTRY
DOUGH.
THEY BEGAN BRAIDING IT,
PUTTING A WHOLE NEW TWIST
ON DESERTS.
BRAIDED PASTRY
LOOKS MORE ELABORATE
THAN ORDINARY PASTRY.
THE FLAKINESS OF THE DOUGH
AND THE SCRUMPTIOUS FILLINGS
MAKE BRAIDED PASTRY TASTE
AS GOOD AS IT LOOKS.
FACTORY-MADE BRAIDED PASTY
CAN BE KEPT FROZEN
UNTIL YOU'RE READY TO EAT IT.
AFTER JUST A FEW MINUTES
IN THE OVEN,
YOU WILL HAVE
A FRESH-BAKED DESERT.
THE PASTRY LOOKS AS THOUGH IT
TAKES MANY HOURS TO PREPARE,
BUT OF COURSE,
IT IS NO TROUBLE AT ALL.
TO PRODUCE BRAIDED PASTRY,
THIS FACTORY USES A NUMBER
OF INGREDIENTS,
INCLUDING YEAST...
GRANULATED SUGAR...
PASTRY FLOUR....
...DRIED EGGS AND WATER.
THE INGREDIENTS GO INTO A
LARGE
REFRIGERATED MIXER.
THE COOLING KEEPS
THE YEAST DORMANT
AS BEATERS WORK THE
INGREDIENTS
INTO DOUGH.
AFTER THE DOUGH
LEAVES THE MIXER,
IT TUMBLES INTO A HOPPER.
A CUTTER WHEEL CHOPS THE DOUGH
INTO SEVERAL PIECES.
THE PIECES OF DOUGH TRAVEL
BETWEEN CONVEYORS
THAT SQUEEZE THEM
INTO RIBBONS OF DOUGH
THAT WILL BE FED TO AN
EXTRUDER.
THE EXTRUDER SHAPES
THE ELONGATED DOUGH PIECES
INTO ONE CONTINUOUS SHEET.
AT THE EXIT OF THE EXTRUDER,
AN EMPLOYEE
DUSTS THE CONVEYOR WITH FLOUR.
THIS PREVENTS THE DOUGH
FROM STICKING TO IT.
A PUMP AT THE EXTRUDER EXIT
SPREADS BIG BLOCKS
OF SOFT BUTTER ACROSS
THE NEWLY FORMED SHEET OF
DOUGH.
DOWN THE CONVEYOR,
PLOW-LIKE FLAPS
FOLD THE BUTTERED DOUGH OVER,
CREATING A DOUBLE LAYER.
THIS FOLDING PROCESS,
CALLED LAMINATION,
WILL BUILD UP MULTIPLE LAYERS
OF BUTTERED DOUGH,
RESULTING
IN A VERY FLAKY PASTRY.
NEXT, THE DOUGH
TRAVELS INTO A DRUM
WITH SPINNING ROLLING PINS.
THESE ROLLING PINS FLATTEN
THE FOLDED DOUGH
SIGNIFICANTLY,
COMPRESSING THE LAYERS
INTO ONE THIN SHEET.
NOW, A CONVEYOR
TAKES THE COMPRESSED SHEET
THROUGH A DEVICE
THAT WILL FOLD THE DOUGH
AGAIN.
NEXT, ROLLING PINS
SQUEEZE THE STACK OF DOUGH
INTO A SINGLE PIECE ONCE
AGAIN.
REVOLVING CUTTERS
SLICE THE LAMINATED DOUGH
AS IT MOVES FORWARD.
THE CUTS CREATE ANGLED STRIPS
FOR BRAIDING.
AT THE NEXT STATION,
A SWEET CHERRY FILLING
WITH A JAM-LIKE CONSISTENCY
IS WAITING.
NOZZLES DEPOSIT PRECISE
AMOUNTS
OF CHERRY FILLING
BETWEEN THE ANGLED CUTS.
NEXT, WORKERS BRAID THE DOUGH
OVER THE CENTER FILLING,
CREATING
AN ATTRACTIVE-LOOKING PASTRY.
SENSORS DETERMINE
WHERE THE BLADE
WILL SLICE THE BRAIDED
PASTRIES.
THE BRAIDED PASTRIES
ARE TRANSFERRED
TO ANOTHER CONVEYOR
WITH A SCALE.
THE SCALE CONFIRMS THAT THERE
IS
A SUFFICIENT AMOUNT OF FILLING
IN EACH PASTRY.
THE BRAIDED PASTRIES
NOW HEAD INTO A FREEZER
SET A TEMPERATURE
OF 29 DEGREES BELOW ZERO.
INSIDE THE FREEZER,
THE PASTRIES REVOLVE
ON CAROUSELS FOR 45 MINUTES.
THIS GRADUAL FREEZING PROCESS
PRESERVES THE YEAST.
NEXT, THE PASTRIES
WIND THEIR WAY
TOWARD THE PACKAGING STATION.
HERE, WORKERS PLACE
A PACKET OF ICING
UNDER EACH BRAIDED PASTRY
AND SEND THEM
TO AN AUTOMATED PACKAGER.
MACHINES WRAP A PLASTIC SLEEVE
AROUND THE PASTY.
TO MINIMIZE THE AMOUNT
OF TIME THE PASTRY
IS OUT OF THE FREEZER,
THINGS MUST MOVE QUICKLY.
THE PASTRIES
PASS OVER A WEIGH STATION
TO CONFIRM THE CORRECT AMOUNT
HAS BEEN PACKAGED.
WHEN BAKED,
THE PASTRY RISES
SIGNIFICANTLY,
ALLOWING THE BRAIDED PROFILE
TO EXPAND.
THE LAYERS OF DOUGH SEPARATE
AND BECOME FLAKY.
THE CHERRY FILLING SEEPS
INTO THE PASTRY.
ENDINGS DON'T GET
MUCH SWEETER THAN THIS.
