Pushing puff pastry margarine performance If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes, powerful, flexible and able to perform almost on command, delivering a top-quality result every time. Of course, like top athletes, to keep up with the competition and follow the evolving rules of the game, puff pastry margarines need to make the most of new practices and technologies. So, what are the factors driving these changes? And how can they best be addressed? By Cai Christensen PASTRY’S PRIMA DONNA • Have a non-greasy surface, In recent years, this list of de- Let’s face it. Puff pastry marga- making it easy to work with by mands has grown to include new, rines have never been easy to pro- hand and in the extrusion pro- health-oriented needs, such as: duce. They might look like any oth- cess er margarine, taste like them and pour with similar consistency, but there the comparison stops. Unlike your run-of-the-mill margarines, a puff pastry margarine must be spe- • Be very plastic, so it can be folded without breaking (avoiding insufficient lift and flakey structure) • • • Reduced fat content No trans fats Sustainably sourced ingredients cially formulated to: • Provide high functionality for optimal expansion • Less or no lecithin • More lean declarations 1
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