Deep Frozen Dough

The leafy structure of Myllyn Paras pastry doughs is a result of the automatic rolling, that forms the dough over 100 layers. The oatmeal short dough is a tasty and healthy innovation for baking. We also have a special dough for salty pies and crackers and the rye dough e.g. for traditional Finnish specialty - "kalakukko".

Here is a list of the Myllyn Paras Deep-Frozen Doughs. We develop new products continuously.

• Iso lehtitaikinalevy (large folded pastry dough)
• Kauramurotaikina (oatmeal short dough for cookies and tarts)
• Lehtitaikinalevyt (pastry dough sheets)
• Laktoositon Piparitaikina (lactose-free dough for gingerbreads)
• Murotaikina (short dough for cookies and sweet pies)
• Perinteinen Piparkakkutaikina (traditional dough for gingerbreads)
• Pyöreä Piirakkataikina Makea (dough for pies)
• Pyöreä Piirakkataikina Suolainen (dough for pies)
  
• Pullataikina (yeast dough for buns)
• Ruistaikina (rye dough)
• Torttutaikinalevyt (non-lactose dough for pastries)
• Voitaikinalevyt (pastry dough with butter)