Puff Pastry

Puff pastry is a laminated dough pastry. It is made by first mixing wheat flour and water and then adding solid fat (usually butter) inside this dough. The dough is folded multiple times and then baked in the oven : the layers created are leavened which give the puff pastry its unique airy texture.
It can be used to make different types of viennoiseries, but also as a base for tarts or quiches. 

Puratos ingredients to create Puff Pastry

Mimetic 32

A margarine with great workability and excellent plasticity to create Viennoiserie and puff pastry.

Sunset Glaze

Ready-to-use, UHT egg substitute for glazing.

Vivafil Durian

A superior bake-stable and freeze-stable durian filling for bakery products, with mimimum of 20% real fruit content.

Carat Coverlux Dark Compound Block

Compound Dark Chocolate in block.

Belcolade Noir Chocolate Powder

Belgian couverture dark chocolate powder

Vivafil Strawberry

A superior bake-stable and freeze-stable strawberry filling for bakery products, with mimimum of 20% real fruit content.

Harmony Sublimo G&G Neutre

Ready-to-use cold setting glaze for fruit pies, cakes, danish and puff pastries.

Kimo Long A+

Improver in powder form designed for the production of frozen dough for long freezing period up to 6 months.