Margarines for puff pastry

Specialized margarines for puff pastry are used in the baking industry in the production of various types of puff yeast and yeast-free products. They have high plasticity, which allows for a uniform distribution of dough layers and margarine during the rolling process, providing a layered structure and high organoleptic characteristics.

Advantages

do not require mixing with flour
do not flow out during proofing (yeast dough)
remain plastic when cooled between rolling stages (yeast and yeast-free dough)
ensure a clear distribution of layers during baking and high rise of products
reduce brittleness in the finished product
give finished products a delicate creamy taste and aroma

Physical and chemical parameters of margarines for puff pustry

Specification

Fat content, % min

Moisture and volatile matters, % max

Salt value, % max

Acidity, °К max

Peroxide value ½ О mmol/kg

Melting point, °C

SFC at 20 °С, %

winter (02.10. – 31.03.)

summer (01.04. – 01.10.)

Max shelf life at the temperature from -20 °С to 0 °С, months

Sloika

80,0

18,7

0,7

3,5

2,0

40-44

w. 39-46

s. 43-47

Sloika LT*

80,0

18,7

0,7

3,5

2,0

40-44

w. 42-45

s. 44-47

The technical specifications indicated on the website are standard. Custom manufacturing is possible according to customer requirements.

*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%