Description
PRODUCT FEATURES
- Imparts a rich, deep buttery flavor and aroma to baked goods.
- SG-certified (Segregated) palm fat.
- Free from hydrogenated fats.
- Guarantees ideal dough lamination and an excellent finished result.
- Superior plasticity. Allows for rolling and folding without breaking or cracking the dough layers.
- Ensures proper rise and shape of the baked products.
- Suitable for both manual and mechanical processing.
APPLICATION
For the production of delicate and light puff pastry, Danish pastry, and croissants.
FORMULATION
Contains 20.5% concentrated butter (equivalent to 25% butter content). Combines the functional properties of laminating margarine with the flavor and aroma of butter.
RESULTS
A delicate, buttery flavor and aroma in baked goods, an excellent dough lamination effect, and the proper rise and shape of pastries after baking.
Store in a cool and dry place.
THE ROUNDTABLE ON SUSTAINABLE PALM OIL (RSPO)
Palm oil extraction is controversial due to its closeness to the illegal clear-cutting of rainforests for oil palm cultivation, resulting in significant environmental degradation and contributing to negative climate change. As a Market Leader in vegetable oils and fats, it is our responsibility to ensure the sustainability of agriculture, the future of our planet and to support local communities. Our partners are suppliers of palm oil from plantations that do not contribute to the destruction of natural ecosystems and do not have a negative impact on the populations living in the area. The Roundtable on Sustainable Palm Oil (RSPO). Our products containing palm oil are supplied in Mass Balance and Segregated system.
See Maestra and Maestro line.
MELANGE
Products containing concentrated milk fat.
See the Maestra line.