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Roll-In Margarine

Roll-In Margarine. A type of margarine (q.v.) that exhibits a firm and somewhat waxy consistency (q.v.), with a melting point (q.v.) of 116¦F (46.7¦C) and an extended plastic range (q.v.), properties that render it particularly suitable for laminating (q.v.) dough sheets (q.v.) in the production of such products as croissants (q.v.), puff pastry (q.v.) and Danish pastry (q.v.).