Mariebel are specialists in the production of puff pastry products. Our expertise is supported by the use of a semi-continuous production procedure, which adheres to a traditional puff pastry method involving extended standing times. This endows the final product with a unique taste and extraordinarily sublime crust.
The main production stages are:
Kneading and sheeting
Detrempe, made up of mostly flour and water (traditional French flaky pastry) is rolled into sheets, observing the proportion of fat and the standing time required between each stage.
Shaping is performed with the use of traditional tools in a continuous production process. The products are glazed using fresh eggs.
The moulded products are then baked in electric or gas-operated conveyor ovens.
The products are collected on conveyor belts, and then carefully packaged by hand. Mariebel supplies products packaged to suit the requirements of the various distribution networks: bulk packaging, boxes, vacuum packages, portions and trays.