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    Puff pastry margarine - Focusing on functionality and fat reductions

    Puff pastry margarine - Focusing on functionality and fat reductions.jpgPuff pastry margarine  - Focusing on functionality and fat reductions
    Puff pastry margarines have always been a challenge for the margarine industry to produce due to the many demands of the margarine such as a non-greasy surface so that the margarine is easy to work with both by hand and by extrusion process, very plastic, so that it can be folded without breaking, because breaks will lead to insufficient lift and flaky structure in the puff pastries, high functionality so that the best expansion can be obtained. In recent years new challenges such as no trans fatty acids in the margarines, no hydrogenated fats in the margarine and no lecithin in the margarine have been added. Furthermore, the fat content in puff pastry is significant because the amount of margarine rolled into the dough is approx. 35%. Consequently, there is, both because of declarations and also because of the costs of raw materials, now a wish to reduce the fat content of the margarine. This article discusses the possibilities for fulfilling the above demands and also by trials and evaluations demonstrate some important parameters.

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