NON HYDROGENATED ROLL-IN FOR CROISSANT AND DANSIH PASTRY - CEBON 20 kg flaky textures in baked goods

flaky textures in baked goods

offering a wholesome and natural choice for your baking needs

Its emulsified character promotes uniformity in mixes and contributes to the light and fluffy texture of baked goods such as cakes

making it easy to apply to cakes and other desserts

and is environmentally friendly due to its organic certification

NON HYDROGENATED ROLL-IN FOR CROISSANT AND DANSIH PASTRY - CEBON 20 kg flaky textures in baked goodsNon hydrogenated tourage fat for croissants and viennoiseries is a fat specially designed for lamination in the production of flaky pastries, such as croissants and other viennoiseries. Packaged in 20 kg, it is ideal for bakeries, pastry shops, and commercial kitchens that require a large quantity of high quality fat. This fat is valued for its ability to create light and crispy layers, which are essential for the final texture of the products.