Are you making a laminated, puff, or shortcrust pastry? As your bakery partner, we can help you get the most out of your pastry products.
Laminated, puff, and shortcrust pastries are generally high in fat content, but require different fats. We can help you—whatever kind of pastry you are making, no matter which equipment and processes you use.
From crispy laminated pastries …
In laminated pastries, a layer of fat is placed on a dough layer, which is then repeatedly rolled and folded. It’s best to use a firm and plastic margarine or shortening, since the firmness prevents the fat from being absorbed in the dough. When the pastry is baked, the fat allows for a light, crisp, flaky texture and it also improves the tenderness and taste.
… to crumbly shortcrusts
Shortcrust pastry is typically a simple mixture of flour, fat, water, and salt. The fat is there to ‘shorten’ the pastry and prevent water from hydrating gluten. We usually recommend a relatively soft, plastic fat for easy mixing. This also makes it possible to reduce the amount of fat, while providing your pastry with a crumbly, melt-in-your-mouth character.
Every kind of solution that you need
We offer a variety of laminating fats, including butter blends and premium butter alternatives, which allows your finished product to taste, feel, smell, and look like a traditional butter-based pastry.
Our premium butter alternatives are designed to give your pastries the same flaky texture, rise between layers, and rich butter flavor as real butter without having to worry about seasonal variations in butter quality.
Learn more about our Akopastry HP High performance puff pastry:
AAK Akopastry HP high performance puff pastry.pdf