My name is Ben Haagsma,  a Technical Sales Specialist Milkfat at FrieslandCampina Professional. I have been working with industrial bakeries globally for over 25 years, so I understand that as an industrial baker, you want the best ingredients that perform consistently year-round and support your bottom line.

In my profession, I love to work together with our customers to find the solution to create the best high quality products. For example, Lamin Butter MP33 can be used for the production of croissants where it creates wonderful layers with the added benefit of no water leakage. The result is smoother processes for your production with fewer production delays and less operator intervention. Compared with traditional butter, Lamin Butter MP33 can add over 10% to the average volume of your croissants.