Pastry Margarine

Pastry Margarine

Puff pastries and laminated food products require a margarine produced with specific fat blends to achieve tailored pastry characteristics. The fat separates the folded layers of the dough, enabling the baker to create crunchy, crispy, and flaky pastry. It requires a solution that has enough plasticity and cohesion, while not breaking or creaming into the dough.

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