Puff Pastry

Category

Owns high water absorption capacity.
Owns good tolerance against dough kneading.
Has tougher and more elastic character of the dough.

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Puff Pastry

Owns high water absorption capacity. Owns good tolerance against dough kneading. Has tougher and more elastic character of the dough. Doesn’t tear while rolling and spreading the dough. Has no thick edge formation after production. Is ideal for oily products. Gives more cripsy and sweety products by preserving the softness of dough. Gives late staling and keeps freshness of the product, and it can be reused as fresh product after freezing.

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