TECHNOLOGICAL SUPPORT GRANDPRO

GRANDPRO premium margarines have been developed taking into account the needs of HoReCa professionals, their recommendations and wishes. Five margarines presented in the GRANDPRO line (Cake, Tart, Cream, Croissant and Eclair) cover the entire range of confectionery and bakery recipes. They are ideal for rich, shortcrust, puff pastry, eclairs, various creams, multi-component pastries and cakes. GRANDPRO margarines are made from high-quality raw materials in strict compliance with the technologies that are the know-how of the RUSAGRO Group of Companies. The result is that GRANDPRO margarines are resistant to high temperatures, are characterized by high plasticity, are perfectly tempered, and are stable in their properties. An important feature of all GRANDPRO margarines is the exquisite creamy aroma that is preserved in the finished products. In terms of organoleptic properties, GRANDPRO margarines are an excellent substitute for butter. At the same time, they are much more technologically advanced in operation, which has a positive effect on the quality of the blanks and final products, be it baked goods or desserts.

This is one of the main issues in the confectionery industry. We support the desire of HoReCa enterprises to achieve high financial indicators, but we always focus on the quality of the products. The optimal solution would be to use high-tech GRANDPRO margarines in production: by replacing butter with them in your recipes, you will achieve a noticeable reduction in cost, and the taste and quality of the finished products will pleasantly surprise you. In addition, margarines do not contain animal fats, which allows you to increase the shelf life of your products. Purchasing GRANDPRO margarines wholesale or in small wholesale will also help you regulate production costs.

We cooperate with many wonderful professionals in the confectionery industry and regularly receive feedback from them. GRANDPRO margarines have proven themselves to be excellent in both classic and creative, innovative confectionery products. They allow confectioners to implement the widest range of ideas, as well as solve various technological problems, whether it is the creation of baked goods, creams, soufflés, sweets, display desserts, desserts for delivery, frozen desserts. For example, our partners note that with GRANDPRO Croissant margarine you get impeccable puff pastry, the volume of the puff pastry is perfectly maintained after cooking. GRANDPRO Eclair margarine allows you to reduce the calorie content of cream products, which is a significant argument for many consumers. The entire GRANDPRO line is suitable for vegetarian and lactose-free diets, and, of course, for lean dishes and desserts. GRANDPRO helps confectioners, bakers, cooks create high-quality, tasty, interesting products and form their own audience of regular guests and customers.

An important advantage of GRANDPRO margarines is their high aeration capacity — an increase in volume when whipped (an exception is GRANDPRO Croissant margarine, since aeration is not required when making puff pastry). The more volume the margarine has gained, the more other components it can “take in”. We recommend tempering margarine so that it gains volume as quickly as possible when whipped. If the margarine is cold, the whipping time increases, if it is too warm, the whipped mass will not be able to gain sufficient volume and be fully stable in shape.

GRANDPRO Croissant margarine for puff pastry also has its own working temperature. If it is too cold, it will begin to break when rolled out, and we will see “marbling” of the dough. Excessively warm margarine can be absorbed into the dough or squeezed out on the sides. To ensure that your work goes well and the quality of your products is perfect, strictly follow the technology!

Margarine is a completely vegetable high-tech product. A properly composed composition of vegetable fats and emulsifiers determines the working characteristics of margarine and, ultimately, the quality of your confectionery and bakery products. GRANDPRO margarines are created based on the parameters required by modern confectioners, therefore they have excellent whipping properties and shape stability, and make it possible to work in a wide range of temperatures.

Butter is mostly used for preparing traditional dishes and desserts. It contains the ideal, naturally created combination of milk protein and fat, which provides the butter with unique organoleptic qualities and nutritional value.

Strict quality control — from raw material acceptance to finished product testing — allows us to obtain a standard natural product. In the production of GRANDPRO butter, great attention is paid to the physical and chemical properties, especially heat resistance. We evaluate the quality of the finished product based on 35 indicators. In the production of GRANDPRO butter, only the highest quality raw materials are used — natural cream. We choose the best, because it is on them that the high degree of heat resistance depends, and this is the main indicator of the stability of the butter during operation and in finished products.

Yes, you can. These products mix perfectly in any proportions. Adding premium GRANDPRO margarine will give the dough or cream excellent aerating properties and stable quality, and the butter will emphasize the refined taste of the finished product.

Adding GRANDPRO whipping paste in the amount of 1.0-2.5% to the total weight of the dough ingredients will extend the freshness of finished baked goods, as the paste is an excellent moisture-retaining agent.

The main (but far from the only) advantage of using GRANDPRO whipping paste in baking is precisely the reduction in the dosage of egg products in biscuits, muffins, cupcakes, cookies and other products. GRANDPRO paste acts as an emulsifier for the dough and, when whipped, allows it to gain volume well, be stable and not delaminate for a long time - that is, it gives all the properties that eggs are usually responsible for. Therefore, by adding a small amount of paste (1-3% of the total dough weight), we can reduce the amount of egg products to almost 50% (the specific value depends on the type of semi-finished product), replacing them with water. At the same time, if you use GRANDPRO Cake or GRANDPRO Tart margarine in baking, the products will have an excellent golden-yellow crumb, which is typical for egg-based baking, and the delicious aroma of butter will be a bonus.

A common occurrence during storage of frozen dough is moisture migration, which leads to cracks in the semi-finished product. GRANDPRO whipping paste allows you to solve this problem. It has strong moisture-retaining properties, ensures plasticity and does not crack the dough during storage. GRANDPRO paste is a working multifunctional ingredient that is useful for every pastry chef and baker to have in their arsenal.