Trusted by the Danish
National Bakery Team
When the Danish national bakery team competes in Danish pastry, croissants, pain au chocolat and brioche, they use products from Dragsbæk. And there’s a reason for that.
Better butter,
better blends
- High and stable plasticity
- Clean, even layers
- Controlled melting profile
- Predictable behaviour
- Great handling temperature
- Palm oil free options
- Organic options
- Plant based options
They need better, and so do you
In competitive lamination, every detail matters. Plasticity, temperature tolerance, lift, structure and stability under pressure. These things decide if a croissant opens beautifully or collapses. If a Danish pastry stands proud or falls flat. The team chooses our Pastry fats because they deliver the control, handling and consistency that world‑class bakers demand. They need better. And so do you.
Seen at
Coupe du Monde
de la Boulangerie 2026
The National Bakery Team of Denmark competed against 10 countries from around the globe at this year’s world cup in Paris, France. Two countries from Europe was represented. One of them used Dragsbæk for their pastries and brioches. The best part is, that what performs at world-class level, is also available to every baker, foodservice kitchen and industrial producer.
Meet the team
The National Bakery Team of Denmark is a part of BKD,
representing more than 300 members across more than 500
sales points in Denmark. The team consists of:
- Ida Willumsgaard Lauridsen, Gaardbageren, Ringkøbing
- Mette Markmann Eriksen, self-employed consultant
- Mikkel Hansen, owner of Pompei, Ribe
- Trainer Jesper Widding Damkjær, teacher at Kold College
Lamination precision
Lamination is all about precision. The layers must be defined. The dough must have strength. And the plasticity has to stay consistent from the first roll to the final bake. At Dragsbæk, we know that, which is why our products are developed by professional bakers and fat specialists to ensure full control. Both in the training kitchen and on the competition stage.
Butter and functional fats for bakery
At Dragsbæk, we work across the full spectrum of fats for professional baking. We develop margarine, butter blends and specialty fats for both artisan bakers and food manufacturers who work with dough and rely on stable quality and high performance.