Puff pastry margarine

Table margarine in mbs Table margarine in block form Cream/cake margarine Margarine for tropical climates Puff pastry margarine... 

Figure 19 shows resting tubes of varied sizes for puff pastry margarine. 

Figure 19. Resting tubes for puff pastry margarine. Courtesy of Crown Chemtech U.S.A., a division of Crown Iron Works Co., Minneapolis, Minnesota.

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. 

The demands on the properties of puff pastry margarine can be summarized as follows (80) ... 

Choice of type of SSHE, shaft and blade design, flow rate and required product retention time, oil blend formulation, as well as process temperature profile along with several other factors have a significant influence on the hnal quality of any puff pastry margarine (51, 105). 

Low pH of the water phase of the puff pastry margarine will have a pronounced effect on the lift in the finished pastry. Low-calorie puff pastry margarine with 60% fat content has been reported (94). 

Processing. Puff pastry margarine with optimal properties has for many years been produced on the open chill drum/vacuum complector system available in the market from Gerstenberg Agger A/S, Copenhagen, Denmark. 

Due to this system s disadvantages in space requirements, labor demand, and hygiene, production of puff pastry margarine in SSHE process lines has developed significantly over the past two decades. Today, the majority of aU puff pastry margarine is produced in SSHE lines. 

Choice of the required SSHE equipment is very important for the production of high-quality puff pastry margarine. For each piece of equipment in the production line, special design features have to be considered to ensure that the complete production line has all the necessary capabilities for puff pastry margarine. This relates to the previously mentioned required properties of puff pastry margarine. A detailed discussion of required design features in the process line can be found elsewhere in this Chapter (see Section 2.2). 

It should be noted that process lines for vegetable-oil-based puff pastry margarine differs somewhat from the process lines for animal-oil-based puff pastry margarine with regard to the equipment sizing and layout (51). 

A general flow diagram for a puff pastry margarine processing line can be seen in Figure 34. 

Figure 34. Schematic diagram for SSHE process iine for production of puff pastry 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... 

Processing. Design and layout of the SSHE line as well as the processing conditions basically follows the same pattern as outlined for puff pastry margarine in Section 5.2. 

Puff Pastry Margarine, Technical Memorandum No. TM 103-le, Grinsted, Brabrand, Denmark. 

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