Puff Pastry

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A growing segment of the bakery market is looking for alternatives to palm fat - the current reference in the market. Presdough 270 SB is a shea-based, non-lauric fat, which is highly suitable for laminated dough products. It also has the unique property of creating extra puff. This allows you to lower the fat content of your recipe by up to 20%.

Product Name Suggested Applications Product Description
Presdough 270 SB Puff Pastry, Bakery

Shea-based, non-lauric fat, which is highly suitable for laminated dough products.