The specifics of working with chilled margarine GRANDPRO Croissant

As you know, for many confectionery products it is very important to maintain a certain dough temperature, for which it is necessary to use chilled raw materials. But here there is a difficulty with fats, since at low temperatures they are hard and unevenly distributed throughout the whole dough. Previously, there was an old-fashioned method, margarine was beaten off with a rolling pin, the crystal structure was destroyed, and the temperature remained low.

The same effect can be obtained if the margarine is passed between the shafts on a rolling machine. In this case, the margarine will become plastic, but it will remain cold and at the same time it will disperse well in the dough. Oh yeah! Thank you very much from skalka!