SUBSCRIBE

Breaking News on Food, Beverage & Supplement Development - Asia PacificEU edition | US edition

Products > White / Technical Paper

Puff pastry margarine - Focusing on functionality and fat reductions

Published: 27-Aug-2012 | Format: PDF file | Document type: White / Technical Paper
Related applications: Bakery , Confectionery

Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures face the above demands and simultaneously reduce the fat content.

Supplier's Info Centre

Palsgaard A/S logo