LAMINATION FATS & MARGARINE

Fat is a crucial ingredient in all bakery and patisserie recipes.

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ADVANTAGES

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• Providing layering for all viennoisserie and puff pastry products, it supports dough development and provides better ‘slice-ability’ for breads.

• It also gives volume and texture to cakes and increases the shelf life of products by slowing down the staling process and aerating decoration creams.