Laminated pastries

Laminated pastries have fat in the dough to lubricate the gluten in order to enhance the eating quality. There are different ways of working for the production of puff pastry and Danish pastry. All methods have in common that margarine or fat is rolled and folded into sheeted dough. The most important properties for this type of fat, are plasticity and firmness. In general it can be stated that the consistency of the fat or margarine must be similar to the consistency of dough. Still in most applications margarine is generally preferred because of a more regularly layered product.

Fat recommendations for Laminated pastries

• Boxed margarine - Marba Wiener