Next-gen puff pastry laminating fat

by Charlotte Atchley
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Fats are under a lot of consumer and regulatory — and therefore baker — scrutiny these days. They must be trans-fat and PHO-free and still do all the things fat is supposed to do in a bakery formulation. It is always nice if they are sustainably sourced, too. To help meet these needs, IOI Loders Croklaan has rolled out the next generation of lamination shortening, SansTrans Roll-Rite Puff. This ingredient is PHO-free while still providing the melt-in-your-mouth texture expected from laminated baked goods. It also enables bakers to have a clean ingredient statement.

“SansTrans Roll-Rite Puff is a bakery innovation for puff pastry applications that we are very excited about,” said Linsen Liu, PhD, vice-president of R&D at IOI Loders Croklaan. “The shortening has been uniquely formulated and processed to strike a textural balance that delivers maximum functionality and allows for artisanal creativity.”

The fat also resists tearing during processing and promotes expansion during baking. This results in consistent and uniform dough layers while maintaining dough integrity.

“We encourage our customers and those interested in trying the product to visit our Creative Studio to receive hands-on training on how to best use this innovation,” Dr. Liu said.

(815) 730-5200 • www.croklaan.com