For even the most gifted amateur baker, pulling strudel dough is a challenge. The delicate dough must be thoroughly kneaded and stretched out as thin as possible, preferably so thin that light shines through. Anyone who masters the intricacies of this process earns the reward of tasting the filling in all its glory, because strudel has a far lower dough content than even a puff pastry. The earliest known strudel recipe dates back to 1696 and originated in Vienna, Austria. Here, in the "pastry capital of the world," the 22nd district, to be precise, a company has been manufacturing strudel dough on an industrial scale for the past half century. Weinbergmaier GmbH, acquired by the Vivatis/Raiffeisen Group in 2018, produces the Toni Kaiser brand of strudel dough on three production lines to the highest standards and in large volumes.
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