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When Danish pastry maker pie crumbs crumble, they can help save lives

The Danish pastry industry has been struggling for decades.

But in recent years, it has started to change.

In 2013, Danish pastry chef Janne Torsen founded a new firm, Vejsera, to create high quality pastry.

Today, she is the pastry chef for the Danish government.

“I think this is the first time that we have a Danish pastry company that has been able to get a piece of the piecrumb piecrumbs market,” she says.

“This is a win-win for the whole industry.

This is something that I really want to get into.”

Pricing and productionThe Danish pastry is one of the most sought-after in the world.

And this year, the government has approved a $2.3bn (£1.5bn) expansion of the Danish pastry sector.

It will increase the number of pastry producers from 8 to 17 by 2025.

“This is the best opportunity for us to continue to grow,” says Torsensø.

“But there’s a lot of challenges, as the market is so small.”

The government is also making efforts to increase production. “

So it’s important that we can create the best product and get it to market as quickly as possible.”

The government is also making efforts to increase production.

In 2014, the Danish Government of Food and Agriculture announced a $50m investment to improve the quality of the country’s pastry.

But many of the firms producing the pastry have not been successful.

“There’s not a lot to make it.

We need to make a lot more.

We have to do it,” says Kristian Gjerde, a pastry chef with the Danish company Pecan.”

But if you are a small producer, you need to be careful with how you do things.

You have to take risks.”

In order to produce more, there are also more and more firms trying to create a high quality product, says Tonsen.

Pecans CEO Jens Skovgaard believes that there is a lack of quality in the industry.

“We need to have a good quality of pastry, that we make quality pastry, and that we’re doing a good job,” he says.

“We’re not in a place where we have enough to go around.”

For a number of years, the pastry industry in Denmark has been suffering from a shortage of ingredients.

“I think it’s a matter of time before the situation changes and the demand for our product rises,” says Skovdal.

The Danish government is committed to creating a sustainable future for the pastry business, and has set out to address these issues.

In 2017, the Government of Agriculture and Fisheries created a taskforce to address the pastry shortage, as well as other issues affecting the industry, including the lack of skills.

“It’s a big task, and it takes a lot, but it’s not impossible,” says Jens.

“What we need to do is focus on quality.

It’s not easy to produce quality, and quality is not easy for us,” he adds.

A key ingredient in the Danish piecrust is sugar, which is a key ingredient for a variety of pies.

It is usually found in the form of white or white chocolate.

The government has set a target of 25% of the pastry market to be made with sugar by 2020.

This is important for many reasons.

“It means that we don’t have to rely on imports to meet our demand,” says Håkan Holm, the head of the Department of Agriculture in Denmark.

“And it means that when we get our supply of white chocolate, it is cheaper than using chocolate from foreign countries,” he continues.

Holm adds that the number and quality of ingredients needed to make the pies is very different in the US and in Denmark than in Denmark itself.

“The process of making a pastry is very difficult, so it is very important that the pastry manufacturers know how to do that, and to be able to do this efficiently,” he explains.

While it’s still not clear exactly how much sugar is needed, Tonsensø believes that a good proportion of the production is made with a variety different to that used in the rest of the world, like cane sugar.

“For us, there’s no reason why we should just make white chocolate,” she notes.

“Our recipe is based on what’s available, and we use that.

It makes sense.”

Tonsen agrees that the industry needs to take a more proactive role in ensuring that the product is made to the highest standard.

“You can’t rely on a product coming from one country to the next,” she argues.

“You have to look at your whole business, so you need the right people and the right processes to ensure that we get a quality product that people want.”

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