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Bolero Puff Pastry Hard NH

SKU: 5900012007774 Category: Tag:

Margarine designed to produce laminated doughs. The hardest product for preparing laminated doughs supplied by Kruszwica.

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Description

Designed to produce laminated doughs (leavened doughs as well as plunder pastries).
  • Appropriate layering of the dough.
  • Appropriate rising and shape of products after baking.
 

Bolero Puff Pastry Hard NHNON-HYDROGENATED FATS – NEW QUALITY OF FATS

The food industry terminology often uses expressions like – hardened, partially hardened or partially hydrogenated fats – in parallel. All the terms are related to the same ingredient – fat that receives solid texture in the process of partial hardening. Partial hardening of oils may result in appearance of trans-fatty acids that are unfavourable to human health. Esterification is a modern method providing fats with a solid consistency. No negative modification of fatty acids to trans-isomers appears during this process. Oil esterification produces good quality fats which contain trace amounts of trans-isomers (< 1 %) and thus correspond with modern nutrient recommendations.

Additional information

Segment

Without Hydrogenated Fats

RSPO Certificate

Without Preservatives or Artificial Aromas

Content of TFA (Trans-isomers of Fatty Acids)

Clean Label Product

Used Fat

,

With Added Butter

With Colouring

Fat Content

Amount (kg)

Packaging

Consistency