OILS AND FATS
Palsgaard offers a series of emulsifiers particularly well-suited for margarines used in high-fat and fat-reduced puff-pastries and yeast-raised products. They give your margarines greater functionality and plasticity; giving your customers’ puff-pastries better lift, lamination, and mouthfeel.
Stretching five kilos of margarine across 500 square metres places extreme demands on plasticity. Breakage is not an option. Good lift is a must, as is a perfect flake structure. Add to this the growing demand for low-fat content, and the challenges look daunting. This is where Palsgaard steps in – and creates value for our customers.
And why we don't sell standard solutions. We'll work closely with you to clarify all your needs and product aspirations – and then design individual and successful recipes with you.
Whatever you need, our team of industry experts will help you refine or develop your products in one of our fully equipped application centres around the world.
Contact us today to order samples of our puff-pastry margarine emulsifiers and try them in our extensive library of recipes.
WE SHARE OUR EXPERTISE
Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at solving challenges within aeration, crystallisation, plastification, fat reduction, spatter control and all-purpose, in addition to equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico and Singapore, help is never far away.
See how we can help you in the video and learn more about our application centres here:
Danish pastries, croissants and puff pastry typically contain between 16 and 300 layers of plasticized margarine. Everything has to be in a single, homogeneous layer without the margarine breaking, becoming greasy or too elastic, and without breaks or cracks in the dough, while simultaneously allowing controlled expansion during baking.
You need a margarine with sufficient plasticity and a surface dry enough to handle mechanical treatment. And that's where you can rely on Palsgaard.
Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results. We'll be happy to advise you on the proper processing conditions and fat combinations.
As for all types of margarine, ensuring ideal baking properties requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions is equally important to the quality of your end product – and ultimately to the success of your business.
Emulsifiers do more than add emulsion and product stability. They also affect the crystallisation speed and improve plasticity as well as layer separation and lift in laminated doughs.
At Palsgaard we specialise in combining the right types of emulsifiers:
Choosing the right combination of emulsifiers enables you to reduce the fat content in margarine for Danish pastry and croissants from 80 to 50% while still providing a stable, dry and plastic Danish pastry margarine.
During baking this emulsifier combination ensures an expansion and lamination of a 50% fat margarine similar to Danish pastry baked with 80% fat margarine. In fact, our emulsifier systems have been successfully tested in recipes with as little as 35% fat.
Learn more in this technical article.