Pastry fats
What are 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.
Our shortcrust pastry fats produce a soft and fluffy crumb, to produce a melt in the mouth characteristics. They do this by coating the flour during the mixing process. It is also possible to use a softer, pumpable shortening which allows fat content to be reduced by up to 15%.
Our firm but smooth and non-sticky laminating pastry fats deliver good volume and lift between the layers, to create a light, flaky crust. Perfect for sausage rolls, pasties, Danish pastries and morning goods, they offer optimal plasticity for continuous film or extrusion, and are good for both the French and Scotch methods of production.
Why use pastry fats?
- Deliver good melt profile, with less palate cling
- Keep pastry crisp and fresh
- Extend shelf life
- Coloured, salted, flavoured, emulsifier-free, and palm-free options available
- Sustainably sourced
- Ideal for vegan recipes
- Use as a butter alternative
- Deliver consistent results
- Suitable for high speed processes
- Flexible and economical in use