The preparation of puffed products, whether they are croissants or fans, requires the use of fat to work the dough in a workmanlike manner. butter is the fat par excellence, the one that allows you to obtain the most fragrant and fragrant products, but there is a problem ..
To obtain quality results that are constant over time, a laboratory has the need to have a stable product, easily workable, absolutely fresh and above all gluten-free and lactose-free, so as to respond to the numerous requests of those who are not only celiac, but also - and it is a very common "combo" - also lactose intolerant.
The "best" solution is vegetable margarine : it has a very low cost , it has a plasticity and a resistance to temperatures
The right solution ? Anhydrous butter, which is produced by extracting water and lean dry residues such as lactose and proteins from normal butter, thus obtaining a cream with 99% fat ( here and here
And this is the butter we use every day for our puffed products. And you can feel the difference ..
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Croissants, brioches, croissants