Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles

Abstract

Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.