In order to improve the nutritional values of baked goods, Puratos has developed a complete range of margarines free from hydrogenated fats for all kind of applications: for incorporation in cake and rich breads, for preparation of fillings and also for laminated products such as croissants and puff pastry. This graph shows how alternative fats (green and red curve) were carefully selected to match the melting profile of the original hydrogenated, TFA containing fat (blue curve). However, not only the melting profile should perfectly match the original fat, also other functionalities like crystallization behavior are critical to obtain a nice and plastic lamination margarine.