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.