Margarines for puff pastry

These are unique new generation products with high functionality and cost-effective solutions. The high quality of the ingredients and the excellent creamy taste and aroma make it possible to produce exquisite puff pastries of true French quality.

Advantages

remain plastic when cooled between rolling steps (yeast and yeast-free dough)
do not require mixing with flour
provide clear separation of layers during baking
provide high lifting products
reduce brittleness in the finished product
give the finished product an exquisite creamy taste and aroma

Physical and chemical parameters of margarines for puff pustry

Fat content, % min

SFC at 20 °С, %

Sloika

80,0

39-46 – winter (01.10-01.04)

43-47 – summer (01.04-01.10)

Sloika LT*

80,0

42-45- winter (01.10-01.04)

44-47- summer (01.04-01.10)

All species are characterized by:

Moisture and volatile matters (%) ≤ 18,7

Melting point (°С) – 40-44

Acid value (° К) ≤ 3,5

Peroxide value (½ О mmol/kg) ≤ 2,0

Salt value (%) ≤ 0,7

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