Recipe suggestion for 50% puff pastry margarine INGREDIENTS Palsgaard 1311 ® % 1.50 0.50 0.50 22.00 22.00 3.50 0.30 49.70 As desired As desired 100.00 Palsgaard® 6111 Palsgaard DMG 0925 ® Palm stearin Palm oil Liquid oil Salt Water Flavour Colour 1. Melt the oil/fat blend and adjust its temperature to approx. 55oC 2. Dissolve Palsgaard® 1311 and Palsgaard® DMG 0295 in 5 parts of oil/fats at approx. 55oC and Palsgaard® 6111 at 70oC and transfer into the fat blend. 3. Adjust the pH-value of the water phase to approx. 3.5 by means of lactic or citric acid. 4. Emulsification temperature: approx. 55oC DIRECTIONS discovered that simply adding the emulsifier system to a shortening will increase its effectiveness in expansion, opening up the possibility for considerable fat reductions as less shortening will be needed in the final product. FOUR-WAY POWER The third capability of this powerful emulsifier system relieves the frustrations of R&D teams at both bakeries and margarine manufactures with customers looking to create delicious and appealing sweet puff pastry products with sugary fillings and decorations yet who are afraid of the discolourations introduced by the Maillard reaction during the baking process. To ensure successful products, Palsgaard has tested and developed a series of recipes for sweet puff pastry margarine, where part of the fat content is replaced by sugar, making it possible to reduce the fat content to as low as 50% (see recipe below) – without reducing the effect of the margarine. Croissant baking tests (see photo) performed at Palsgaard’s application labs have shown that it is possible to replace 100% plasticised shortenings or a traditional 80% puff pastry margarines and still achieve the same lift, lamination and crispiness – and without the croissants discolouring during baking. All due to Palsgaard® 1311 ensuring a very stable emulsion in the margarine, where sugar syrup is entrapped in the fat-crystal network with a unique effect, namely no free sugar syrup on surface as the emulsifier wraps a protective film of fat around the sugar, offering better resistance to high temperatures far into the baking process. SUGAR PROTECTOR A lesser-known side effect of adding sugar is the opportunity to reduce saturated fats and oils in the puff pastry margarine – a process which may lead to new consumer products and, in some countries, even to substantial cost reductions. Today, Palsgaard® 1311 enables margarine manufacturers to offer a premium range of margarines based on a single emulsifier that can easily answer a variety of industrial bakery concerns and requests. At the same time, they can proactively provide their customers with a powerful product development tool. And, whichever direction markets take in future, Palsgaard® 1311 is likely to be able to tackle each new trend. EASY TO TRY SHORTENING-SLIMMER The fourth, and perhaps the most unexpected application for Palsgaard® 1311 addresses, for example, regions of the world where margarine is not in favour. After much experimentation – and more than a little ‘out of the box’ thinking, Palsgaard’s R&D team Of course, margarine manufacturers and the baking businesses they serve never want to endanger their ability to deliver products. And here lies another strength of this multi-functional emulsifier system: Customers can team up with Palsgaard’s own R&D resources to conduct risk-free re-formulations of their recipes and test them either in-house with existing production machinery or at one of the company’s application centers around the world. Recipe suggestion for 50% sweet puff pastry margarine with no trans fatty acids and reduced level of saturated fats INGREDIENTS Palsgaard 1311 ® % 2.00 21.50 21.50 5.00 20.00 20.00 0.30 9.70 As desired As desired 100.00 Palm stearin Palm oil Liquid oil Sugar Liquid glucose Salt Water Flavour Colour 1. Melt the oil/fat blend and adjust its temperature to approx. 55oC 2. Dissolve Palsgaard® 1311 in 5 parts of oil/fats at approx. 55oC and transfer into the fat blend. 3. Adjust the pH-value of the water phase to approx. 3.5 by means of lactic or citric acid. 4. Dissolve sugar and glucose in the water phase. When the solution is clear, add it to the oil blend for emulsification 5. Emulsification temperature: approx. 55oC DIRECTIONS
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