Puff Pastry Margarines

The basis for making puff pastry dough (one of the most complex doughs in terms of processing) is the formation of dough strata devided by thin membranes of fat. The consumer properties of puff pastry products are mainly defined by the quality of fat used in the process of layers formation.

BMB Margarine produces a wide variety of margarines for puff-pastry production - SLOMAR, which may well be used for cooking classic puff pastry as well as frozen semi-finished products from yeast and non-yeast dough. SLOMAR margarines are perfect both for the French and the Scottish (accelerated) methods of puff-pastry dough preparation.

Our SLOMAR Puff-pastry Margarines possess the following properties:

plasticity in a wide enough temperature range that allows product stretching while rolling and folding without affecting the integrity of all layers;
optimal solidity that provides for proper lamination process without being absorbed by the dough and cracking into crumbs braking through the layers

The use of SLOMAR margarines provides for:

cream/vanilla-cream taste and flavor
distinct layer division
getting thin dough layers
item high elevation while baking

Basic Properties	SLOMAR Elit	SLOMAR Plus	SLOMAR Standard	SLOMAR Special
Fat content, % (mass )	min. 80	min. 80	min. 72	min. 80
Melting Point, îÑ	41-44	39-42	40-42	36-39
SFC, %
at 20 îÑ	50-55	48-53	48-53	22-27
at 25 îÑ	40-46	34-38	34-38	14-17
at 30 îÑ	29-35	22-28	22-28	8-11
Taste and flavor	vanilla-creamy	creamy	creamy	creamy