Individually wrapped, ready to use sheets of margarine. Used in producing laminated doughs, such as puff pastry dough, Danish dough and croissant dough.
Fat is a crucial ingredient in all bakery and patisserie recipes. 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 fat supports the aerating and stabilising of the decoration creams.