Through interviews with pastry chefs, behind-the-scenes process videos, and real-world case studies, we showcase how Varimixer Bear mixers empower kitchens to work smarter, faster, and with greater consistency.
Whether it’s perfecting the art of artisan bread, achieving the flawless texture of delicate pastry creams, or streamlining bulk food production, these stories highlight the impact of durable, ergonomic, and high-performance mixing solutions.
A world where innovation meets tradition—one success story at a time.
Extraordinary location next to the harbor, the NH Collection Copenhagen is an inspiring base.
It’s a spot that perfectly balances the bustle of Copenhagen’s center with the quietude of the water.
The hotel’s 394 guest rooms offer contemporary elegance and reflect the very best of Scandinavian and international design.
Many rooms and suites boast views of the stunning harbor
On top of the hotel, you can visit ROOF – Bar & Lounge from April to September. Not only will you be able to enjoy the extraordinary view and sunset, but also conjured cocktails and exquisite snacks, nibbles and bites.
Christian Frøik Christensen
Martin Carlson
Martin produce his classic delicious sourdough breads for the guests at the hotel combined with whipped creamy salty butter.
The AR mixer and the dough hook is used in this video to show the process of making.
Presenter: Pastry Chef Martin Carlson
Martin produce his marzarin pie base to build small cakes for the guests.
The AR mixer is used in a combination with the beater and scraper in this production. Martin talks about the advantages in their workflow after they have added the automatic scraper and how that itself heavily reduce bending his bag multiple times a day.
Presenter: Pastry Chef Martin Carlson
Martin produce his marzarin pie base to build small cakes for the guests.
The AR mixer is used in a combination with the whip and the the silicone tray (for 118°C heated syrup) in this production. Martin talks about the advantages in their workflow when using the silicone tray and saving time when cleaning the machine.
Presenter: Pastry Chef Martin Carlson
Comwell Roskilde is located by Roskilde Fjord with a beautiful view the water.
They are surrounded by green areas, so there is plenty of opportunity to enjoy the fresh air and the view. At the hotel you will find many small and cozy oases such as pavilions, atrium courtyards, terraces and cozy corners.
At Comwell Roskilde you feel at home when you are away from home.
Nanna Pörtner
Danish pastry chef and TV cook Nanna Pörtner, also known as Dessertdragen (The Dessert Dragon), trusts Varimixer to create her highly acclaimed cakes. We visited Nanna at Comwell Hotel Roskilde, 30 km outside Copenhagen, where she delights guests and course participants with delicious Danish pastries and classic cakes. Trained in a classic Copenhagen bakery specialising in confectionery, Nanna is now one of the strongest advocates for preserving the traditional art of pastry making. We’re proud to have been a trusted part of her journey from the very beginning!
Nanna produce her old fashion “Wales Stang” (Choux Pastry Cake) for the guests.
The AR mixer is used in a combination with the whip for the cream and the beater for the dough. All topped with a nice finish to make the perfect eye contact with the hotel guests.
Presenter: Pastry Chef Nanna Pörtner
Nanna produce her “Coffee Cake” for the guests.
The AR mixer is used in a combination with the beater for the cake dough and a flamethrower. All topped with nuts, to make the perfect partner when the hotel guests enjoy a coffee break.
Presenter: Pastry Chef Nanna Pörtner
