Argenta Rulle Laminating Margarine

For laminating puff pastries, croissants and danishes. 

  • Easy to use
Customer advantages
  • Easy to use
  • Convenience - less scaling and less need for skilled labor
Consumer advantages
  • Consistent quality based on texture, taste and appearance

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.

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For laminating puff pastries, croissants and danishes. 

  • Easy to use
Customer advantages
  • Easy to use
  • Convenience - less scaling and less need for skilled labor
Consumer advantages
  • Consistent quality based on texture, taste and appearance

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.

View full description