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Christer Ögren

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Nobody really knows how old our recipes are. But we're constantly making new variations on them, using new techniques, reaching new markets, and doing it our own way.

Our products hit the freezer directly from the oven. The freezer nips them at once. After one meter they've already stopped giving off moisture, and moisture is critical for product quality. In the freezer they're surface-frozen in seconds, instead of 10 minutes.

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