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.
NON-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.