Puff pastry butter

PROCESSING OF LOW-FAT SPREADS, PUFF PASTRY MARGARINE, AND PUFF PASTRY BUTTER... 

Low-fat spreads, puff pastry margarine, and puff pastry butter are all very interesting products from an equipment and processing point of view as they require processing techniques that are quite different from those used in the processing of conventional retail margarine. 

Introduction. The flavor of butter and butter fractions is very attractive to the human palate due to their content of very short chain fatty acids. Furthermore, the word butter is appreciated by the consumer. Due to this, there has been a growing interest in recent years, especially in Europe, to use butter stearin and other butter fractions in pastries such as Danish pastries and croissants (108, 109). The properties desired in puff pastry butter are similar to those outlined for puff pastry margarine in Section 5.2. 

Formulation. Oil blend formulation for puff pastry butter requires the same consideration as for puff pastry margarine with regard to usage temperature, solid... 

A. Pedersen, Puff Pastry Butter, Special Issue of Danish Dairy Food Industry Worldwide (1988). 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

Margarine has always had the advantage over butter in that the properties of the product can be tailored to give the best performance in a particular system. For puff pastry, specialised margarines are easier to work with than butter. 

A system in which water expansion is vital is puff pastry. The water content of the butter or margarine used as a fat is in just the right place to flash into steam and expand the product. 

An example provides quantitative information on the use of supercritical CO2 to separate a butter oil into two tactions. Conditions of 200 bar and 80 °C were used in the extractor and 30 bar and 30 °C in the separator. With a feed of 7(X) g an extract of 135 g and a residue of 560 g were obtained. The extract consisted primarily of diglycerides composed of C4 to C12 fatty acids with only a small amount of C18 s. The residue consisted of primarily C18 fatty acid triglycerides. The extract was used in formulating a margarine blend, and the residual is useful in fat blends used for making (puff) pastry. 

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