• High rise and pronounced dough layering;
• The required hardness does not allow leakage during proofing of yeast puff products in a wide temperature range;
• Good plasticity allows it to be evenly distributed during rolling, does not absorb into the dough and does not allow the layers to stick together;
• Excellent organoleptic characteristics of finished products.

• Use in bakery, confectionery and culinary production in the production of puff pastry;
• Ideal for making croissants, all kinds of puffs, frozen semi-finished products from yeast or yeast-free puff pastry.

Refined vegetable oils, deodorized (including modified) and/or animal fats, melted food of the highest grade, water, emulsifiers, (mono- and diglycerides of fatty acids and esters of polyglycerin and fatty acids, soy lecithin), salt, preservatives (E235), acidity regulator (citric acid), flavor, dyes (E160a).

At a relative humidity of no more than 90% and temperature:
-3 °C - 15 °C – 9 months;
-6 °C - ± 2 °C – 12 months.

Corrugated box 5, 10, 20 kg