Samyangsa Frozen Dough Hub Shows Automated 24-Layer Croissant Production

Yonhap News introduced Samyangsa’s frozen dough production site in Incheon. Reporter Han Ju-hong wrote that a rich butter aroma arrived first as the factory doors opened, while the article focused on how automation is used to create a “24-layer croissant.” The key point of the report is that Samyangsa’s frozen dough base uses automated processes to build consistent layers of dough and butter, supporting uniform product quality. The information disclosed in the original text identifies the location as Incheon, the site as Samyangsa’s frozen dough production front line, and the 24-layer croissant as a product made through automation. Frozen dough is used before baking at bakeries and cafes, and the report presents a snapshot of Samyangsa’s production base and automated operation. Source: yna.co.kr