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!