Margarine
Pastry margarine
Engineered for lamination — an even sheet structure, outstanding extensibility and consistent lift.
Pastry margarine is a plastic fat for lamination, with a slip melting point customisable between 32 and 43 °C and fat content from 80% to 100%. It suits croissants, Danish pastry and puff pastry, and ships in 10 kg and 20 kg sheets or 25 kg blocks.
Pastry margarine is the material that decides whether a laminated product works. Our chilling-and-kneading process controls crystal structure precisely, so the fat holds a stable plastic range between chilled and ambient temperature: it stretches with the dough during sheeting without fracturing, and it opens into clean, well-separated layers in the oven.
Melting point, solid-fat-content curve and sheet weight are all set to your formulation. Summer and winter variants are available so a single recipe does not behave differently between climates, regions or seasons.
Printed packaging can carry your own brand, and liner folding can be specified so the block feeds straight into your line.
Applications
- Croissants and other laminated viennoiserie
- Danish pastry and sweet laminated goods
- Puff pastry, tart shells and vol-au-vents
- Frozen dough and par-baked applications
Packaging
- 10 kg / 20 kg sheets, carton with liner
- 25 kg blocks, carton with liner
- Own-brand printed packaging available
Frequently asked
How do I choose the right melting point?
It follows your room temperature and sheeting process. At 18 – 22 °C most customers choose a slip melting point of 36 – 38 °C; for hot conditions or summer production, 40 – 43 °C holds plasticity better. Tell us your measured room temperature and we will recommend a value and supply samples to confirm it.
Can you supply a non-hydrogenated, trans-free formulation?
Yes. Interesterification and fractionation replace hydrogenation routes, allowing formulations with trans-fatty acids below 2% of fat — which satisfies the labelling rules of most export markets. Exact figures are fixed in the agreed datasheet.