Abstract
Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.
Highlights
C’est principalement pour le domaine de la p^atisserie et de la viennoiserie artisanale ou industrielle que des margarines ou graisses texturees specifiques ont ete developpees
fat blending are used for specific applications in baked products
des matieres grasses sans palme mais pour la fabrication de produits necessitant des matieres grasses ayant une durete
Summary
Les deux elements principaux du choix des formulations sont le choix des huiles et graisses utilisees dans le melange et le niveau de consistance correle a la courbe de taux solide (solide fat contant – SFC) souhaite pour obtenir une fonctionnalite adaptee
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