Oils & fats / Ingredient applications
Puff Pastry Margarine
Puff pastry and laminated dough applications depend on the way the fat and dough are handled together. Define the lamination method and working conditions, then evaluate the finished layers after baking.
Discuss your application
Products
- GLOMUL 4420 B
- GLOMUL 4420 M
- GLOMUL 4420 L
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Sweet puffs
- Puffs
- Paratha
Key Benefits
- Emulsion stabilization
- Effecting crystallization
- Promotes dough formation through crystallization for improved handling properties
- Leading to good plasticity
- Layer separation & excellent expansion
- Good mouth-feel and crispiness
- Sugar protector