High quality pastry margarine, for all kind of folded dough:
or Danish pastry or French pastry products
or fresh or frozen products applications
high plasticity and elasticity pastry margarine
strong multilayer development effect
exquisite quality of final pastry products
convenient format of 2 kg individually packed plates, ready to use
also available in 10 kg blocks, for automatic make up lines, with margarine pump extruder
.
Pastry margarine, for all kind of folded dough
- for Danish pastry or French pastry products
- for fresh or frozen products applications
- high plasticity and elasticity pastry margarine
- strong multilayer development effect
- exquisite quality of final pastry products
- convenient format of 2 kg, individually packed plates, ready to use
- also available in 10 kg blocks, for automatic make up lines, with margarine pump extruder.
High quality, clean label pastry margarine, for all kind of folded dough:
- for danish pastry or french pastry products
- for fresh or frozen products applications
- pastry margarine without hydrogenated fats
- without preserving agents
- only with natural color agents
- with natural butter flavor (on request)
- high plasticity and elasticity pastry margarine
- strong multilayer development effect
- exquisite quality of final pastry products
- convenient format of 2 kg, individually packed plates, ready to use
- also available in 10 kg blocks, for automatic make up lines, with margarine pump
Extruder.
Clean label cream and dough margarine:
cream margarine without hydrogenated fats
without preserving agents
only with natural color agents
with natural butter flavor (on request)
cream margarine with good whipping capability, for good quality cream production, high quality aerated cookies, smooth sweet dough specialties or fine toast bread production.
Top quality cream margarine, for all kind of exquisite confectionery creams:
- with high whipping capability
- cream margarine with fresh mouth feeling after consumption, due to low melting point of
The special vegetable fats, included in the superio recipe
- smooth and stable cream structure
- maximum volume and fine texture.
Clean label dough spreadable fat:
- without hydrogenated fats
- without preserving agents
- only with natural color agents
- with natural butter flavor (on request)
- gives smooth structure and longer freshness to the final baked goods.
