Culinar Launches Reduced Fat Puff Pastry Margarine
By using Culinar Volume it now becomes possible to produce puff pastry margarine with fat levels down to 50-60 percent and yet perform excellent baking results equal to traditionally puff pastry margarine with a fat content of 80 percent.
9 June 2010 --- Culinar Volume is a Speciality Starch range for cost-effective manufacturing of modern low fat puff pastry margarine.
With Culinar Volume, it is possible to lower the fat content of puff pastry margarine with up to 20 percent.
Cost savings of 10-20 percent can be achieved, while maintaining high quality, processing and baking properties of the puff pastry margarine.
Puff pastry margarine produced with Culinar Volume meets all the high standards and expectations from the bakery industry.
By using Culinar Volume it now becomes possible to produce puff pastry margarine with fat levels down to 50-60 percent and yet perform excellent baking results equal to traditionally puff pastry margarine with a fat content of 80 percent.
The low fat puff pastry margarine shows good plasticity and excellent baking properties. It is easily worked, resistant to kneading and will not crack, melt or become sticky.
The baked puff pastries become high and light with an appetizing golden color and delicious flavor.
The puff pastry margarine is freeze / thaw-stable and thus very suitable to use also in margarine for frozen bake-off products.
Using Culinar Volume in low fat puff pastry margarine, the same processes and equipments can be used as when producing traditional high fat puff pastry margarine. Culinar Volume is added to the water phase.
The Culinar Volume product range includes products for both hot and cold puff pastry margarine processes
