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

Impact of margarine recipe on the manufacturing process for the manufacture of puff pastry and croissants

Consultant, Ancien Responsable Qualité Développement Vandemoortele France 92000 Nanterre

^* michel.laventurier@gmail.com

Reçu : 31 Janvier 2013
Accepté : 7 Février 2013

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.