Pastry
Fat is a key ingredient in bakery products delivering, for example, aeration, texture, flavour, shortness and shelf life.
Shortcrust pastry should melt in the mouth. Puff pastry should have light, well separated and defined layers. Both should be easy to use and deliver a delicious bite.
AAK fats are designed to give functionality and taste and to solve challenges such as reducing fat, saturated fat and calories.
How we can support
Our Customer Innovation team can help you on your pastry product development journey. With industry experience across retail and foodservice, we appreciate the nuances of creating products that taste and look good, meet health guidelines and address shelf-life requirements. We can provide hands on or virtual workshops or direct support for your NPD brief.
We can help with:
- Reduced fat and saturated fat
- Vegan product development
- Plant-based and vegan development
- Sustainable palm and non palm solutions
- Shelf-life requirements
- Butter alternatives
Related Products & Ingredients
Margarines
AAK cake margarines are carefully formulated to deliver maximum volume, stability, shelf life, lightness and consistency of taste, all year round.
Pastry fats
Pastry fats are specially formulated margarines or shortenings for sweet or savoury pastry. They can be divided into two types, with the different functionality required for a) shortcrust or b) laminated or puff pastry.
Related Recipe
Low Fat Pastry Vegan Mince Pies
Seasonal favourites with a healthier twist.
Low fat doesn't have to mean low flavour. Meet your nutritional targets and your consumer's expectations.