Deliciously sweet! Apricot cake, Tiramisu tartlets with mascarpone or our small Gugelhupf cake: DO & Co’s patisserie deals with the sweet things above the clouds – and we sure don’t want to miss that!
Just take …
…800 kg butter, 130 kg flour and 138 kg chocolate: This is the amount processed per …. at the DO & CO patisserie! A major part of this quantity is used for our small Gugelhupf, which requires a lot of eggs, too: “As we produce really huge amounts of marble cake, thousands of eggs would be needed. It’s simply impractical to crack that many eggs, especially with regard to possible salmonella contamination. This is why yolk and egg white are delivered separately, each in their own packaging”, highlights Stefan Walasek of DO & Co’s Food Safety and Quality Management department.
„If fewer eggs are needed, then each egg will be cracked separately – such as for instance for the Kaiserschmarrn recipe!” 
When all ingredients have been carefully mixed, the semi-automatic portioning machine comes into action.
The portioning machine controls and accelerates the portioning of the marble cakes. As the machine is only semi-automatic, part of the portioning process has to be done manually by a DO & CO employee!
After portioning the cakes are put into the oven. Once baked, the marble cakes are taken out of their pans one by one and made ready for departure.
Sweet and fruity
Are you in for something sweet? How about some apricot cake? Because this one, too, is being hand-made at DO & Co’s patisserie.
„The apricots for the cake are taken from a separate area of the patisserie. It’s the same area where the fruit platters are being prepared”, says Stefan Walasek.
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