How we bake Annas
One of the world's most beloved ginger thins
First, Annas bakers mix all the ingredients according to the secret recipe from 1929. The recipe itself is almost 100 years old, but today the bakery uses modern technology. For example, Annas dough mixer can handle up to 410 kg of dough in a single bowl. After mixing the dough, it is allowed to rest cool for at least 20 hours to allow the delicious taste to mature. After that, the gingerbread cookies travel at a rapid pace through the bakery, from dough to packaged cookie in no more than 7 minutes!
Rolling and cutting
To make perfectly perfect Annas Gingerbread Cookies, a special rolling machine is used. At full capacity, Annas can bake 350,000 gingerbread cookies per hour.
Baking
The cookies are baked on trays, just like at home. But unlike at home, Annas trays roll on a steel band through a 35-meter-long hot air oven. Many other bakeries bake on grates, but Annas uses trays to achieve the right delightful crispiness. When the cookies enter the oven, the temperature is about 300 degrees, but then the temperature gradually decreases as the gingerbread cookies go on their 4-minute baking journey through the oven.
Cooling
The cookies cool quickly in a special cooling tunnel, where the tray is sprayed from below with cold water while cold air blows on the cookies from above.
Packaging
Annas Gingerbread Cookies are packaged both mechanically and manually.
Storage and delivery
Every year, Annas sends approximately 1 billion gingerbread cookies all over the world.
Manufacturing gingerbread houses
Not everyone knows that Annas is Sweden's largest gingerbread house manufacturer. But we are, and we do it without using any nails or construction drawings. Every year, Annas sells kits for approximately 800,000 gingerbread houses. The packaging is done with the help of gingerbread house robots that assemble the parts of the houses and neatly place them in their boxes.