Puff pastry margarines have always been a challenge for the margarine industry to produce due to the many demands of the margarine, such as a non-greasy surface, so that the margarine is easy to work with both by hand and by extrusion process. It alsohas to be very plastic, so that it can be folded without breaking, because breaks will lead to insufficient lift and flaky structure in the puff pastries. It also has to have high functionality, so that the best expansion can be obtained. In recent years, new challenges such as no trans fatty acids in the margarines, no hydro-genated fats and no lecithin have been added. Furthermore, the fat content in puff pastry is significant, because the amount of margarine rolled into the dough is approximately 35%. Consequently, there has been increased interest in reducing the fat content of the margarine, because of labelling requirements and the costs of raw materials.
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