Margarines for puff pastry are used in confectionery and baking industries. They are specially created for the dough layering in the manufacture of semi-finished products for puff pastry, croissants, yeast and yeast-free dough.
Benefits:
- High lift of the final products;
- A clear separation of the layers during baking;
- Pleasant creamy flavor and aroma of the finished product;
- No need to mix with the flour;
- The dough remains pliable when cooled between the rolling stages (yeast and yeast-free dough).
Usage:
- Before using, margarine needs to be tempered at 16-20 °С;
- The layering is obtained by multiple folding and rolling process, as well as existence of fat layer between the dough layers;
- Finished products have a good height.
Specification |
Puff pastry margarine, 82%
|
Puff pastry margarine, 80%
|
Puff pastry margarine, 72%
|
Fat content, % min. |
82 |
80 |
72 |
Moisture & Volatile matters, % max. |
17,8 |
19,8 |
27,8 |
Salt value, % max. |
1,5 |
1,5 |
1,5 |
Acid value, °К max |
2,5 |
2,5 |
2,5 |
Peroxide value, mmol ½ О/kg, max. |
2 |
2 |
2 |
Melting point, °C |
38-46 |
38-46 |
38-46 |
SFC at 20 °С, % |
40-50 |
40-50 |
40-50 |
* Specifications are standard. Customization is possible based on customer’s requirements. |
*** All puff pastry margarines have convenient packaging – layers/blocks of 2 kg, each layer wrapped in parchment and put in a handy little box of 10 kg convenient for usage.
Advices from our technologists
Problems in the process of puff pastry cooking
Causes & solutions
Insufficient layering of the product, fatty taste, dark surface & underbaked center, margarine leaks in the process of baking
Incorrect baking temperature
Baking temperature depends on the type of the oven and ranges from 170 to 250 °С
Insufficient margarine volume during layering
The volume of margarine during the layering should be from 20 to 100%, depending on the type of the puff pastry and technology
Incorrect temperature regime of the working area/ in the proofer
The recommended temperature of the working area and dough is 12-16 °С
For the yeast-containing dough the temperature in proofer should not exceed 32 °С
Incorrect layering
Based on the type of puff pastry, the number of margarine layers ranges from 12 to 256
Thin dough rolling during the handling
Depending on type of product, the thickness of the final rolling ranges from 2 to 12 mm
мм
Yeast puff pastry settled after baking
Dough overproofing
Depending on the recipe and technology, dough proofing takes 20 minutes – 12 hours
High content of gluten in the dough
Good quality flour or specially selected improvers should be used
Insufficient baking time
Puff pastry baking time takes 12-60 minutes depending on the dough weight and oven
Yeast puff pastry tears during baking
Insufficient time of proofing
Depending on the recipe and technology, dough proofing takes 20 minutes – 12 hours.
Deformation of the dough surface
To pay special attention to the dough handling in order to avoid stretching or tearing
High content of gluten in the dough
Good quality flour or specially selected improvers should be used
Skinny dough surface
Quick dough handling is needed after the final rolling and humidity control in the proofer
Product falls to one side during the baking
Insufficient time of dough rest between rolling and before handling
Fast fan work in the convection oven
Long dough rest is needed in preparation of nonyeasted puff pastry. The duration of the rest can take up to 12 hours depending from the cooking technology and puff pastry type
The final product has large holes
The usage of large amount of flour during the handling
To control the process of flour adding during the layering and handling
Skinny dough surface during the rest and handling
Quick dough handling is needed after the final rolling