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    GS Recipe Library: 80% Puff Pastry Margarine

    Uploaded by

    fernandoferoz
    This document provides a recipe and processing instructions for an 80% puff pastry margarine. The margarine is made from a fat phase containing palm stearin, interesterified fat blend, palm oil, and liquid oil. An aqueous phase contains water, salt, sugar, and citric acid. The margarine is meant to have good plasticity and a firm yet homogeneous consistency. Processing involves mixing fat and aqueous phases, adding emulsifiers, pasteurizing, and crystallizing the emulsion to achieve the proper properties. Typical quality deficiencies that may occur and their solutions are also outlined.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    GS Recipe Library: 80% Puff Pastry Margarine

    Uploaded by

    fernandoferoz
    107 views2 pages
    This document provides a recipe and processing instructions for an 80% puff pastry margarine. The margarine is made from a fat phase containing palm stearin, interesterified fat blend, palm oil, and liquid oil. An aqueous phase contains water, salt, sugar, and citric acid. The margarine is meant to have good plasticity and a firm yet homogeneous consistency. Processing involves mixing fat and aqueous phases, adding emulsifiers, pasteurizing, and crystallizing the emulsion to achieve the proper properties. Typical quality deficiencies that may occur and their solutions are also outlined.

    Original Title

    80%_puff_pastry_margarine_GB_04_08

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    This document provides a recipe and processing instructions for an 80% puff pastry margarine. The margarine is made from a fat phase containing palm stearin, interesterified fat blend, palm oil, and liquid oil. An aqueous phase contains water, salt, sugar, and citric acid. The margarine is meant to have good plasticity and a firm yet homogeneous consistency. Processing involves mixing fat and aqueous phases, adding emulsifiers, pasteurizing, and crystallizing the emulsion to achieve the proper properties. Typical quality deficiencies that may occur and their solutions are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    107 views2 pages

    GS Recipe Library: 80% Puff Pastry Margarine

    Uploaded by

    fernandoferoz
    This document provides a recipe and processing instructions for an 80% puff pastry margarine. The margarine is made from a fat phase containing palm stearin, interesterified fat blend, palm oil, and liquid oil. An aqueous phase contains water, salt, sugar, and citric acid. The margarine is meant to have good plasticity and a firm yet homogeneous consistency. Processing involves mixing fat and aqueous phases, adding emulsifiers, pasteurizing, and crystallizing the emulsion to achieve the proper properties. Typical quality deficiencies that may occur and their solutions are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    80% puff pastry margarine

    GS recipe library

    Application Recipe

    Puff pastry margarine is normally used as barrier fat in Fat phase in %


    flaky baked goods.
    Palm stearin 40.0
    Interesterified fat blend MP 40/42°C 12.0
    RDB palm oil 18.5
    Liquid oil 8.0
    Emulsifier (mono-and diglycerid + polyglycerolester) 1.0
    Lecithin 0.5

    Aqueous phase in %
    Water 18.0
    Salt 1.0
    Sugar 1.0

    Normally colour and heat stable flavour is added.


    Recommended pH value 3-4 by means of citric
    Characteristics acid.
    Puff pastry margarine should exhibit good plasticity
    and a proportional firm and homogenous consistency. Solid fat content in %
    Greasiness should be avoided. A flat solid fat content 10°C 62.0
    curve is preferred in order to obtain a relatively high and 20°C 44.0
    slow melting profile and hereby be able to withstand the 30°C 24.0
    layering process and later baking procedure. 40°C 12.0

    Melting point
    Approximately 42-44°C

    Processing
    • The ingredients for the aqueous phase are mixed. pH is adjusted.
    • The ingredients for the fat phase is melted under agitation, typically the highest melting fats are added first
    and liquid oil last. The fat phase is then tempered to approximately 5-8°C higher than the melting point of
    the fat phase.
    • Emulsifiers, which are mixed into liquid oil in the proportion 1:5, are heated and melted at a temperature
    approx. 5-8°C higher than the melting point of the emulsifiers, and added to the fat phase.
    • Flavour and colours are added according to solubility.
    • The aqueous phase is added under agitation to the fat phase.
    • The complete emulsion is pasteurised which typically involve heating to 75-80°C for 15-20 sec and cooling
    to 45-50°C or 5-8°C higher than the melting point of the fat phase.
    • The emulsion is crystalIised according to the flow diagram below.
    • In order for puff pastry margarine to achieve an optimal plasticity a tempering period is often needed. Duration
    and storage temperature differs from fat blend to fat blend. Usually puff pastry margarine is tempered at
    approx. 16-26°C. Duration: 2-3 days. However, some recipes high in interesterified blends need longer
    tempering time at lower temperatures.

    PAGE 1 of 2
    80% puff pastry margarine
    GS recipe library
    6

    TIC FS
    501 300

    M1 M1 NH3 NH3 NH3 NH3


    Liquid suction Liquid suction
    gas gas

    M
    ICM ICM

    R1 R1 PT PT
    400 400

    PT
    402
    TIC
    PI 500
    401 TI
    502

    M1 M1 M1
    M1
    M1

    Drain

    Typical quality deficiencies


    We recommend the following changes in processing if the below mentioned quality deficiencies during or after
    processing occur:

    Too hard at the wrapping machine Lumpy (lumps of different sizes)


    • Cool more intensively in the first cooling section • Increase the rotation speed in the pin rotor
    and/or less intensively in the last cooling section machine
    of the SSHE • Ensure proper crystallisation in the first cooling
    • Increase the rotation speed in the pin rotor section of the SSHE
    machine • Ensure proper water circulation in the jacket of the
    • Ensure proper water circulation in the jacket of the pin rotor machine
    pin rotor machine

    Greasy or too soft at filling or wrapping machine


    Brittle • Decrease the rotation speed in the pin rotor
    • As described above machine and/or decrease the residence time in
    • Increase the total volume of kneading units, i.e. the kneading unit(s).
    pin rotor machine • Cool less intensively in the first cooling section
    of the SSHE and/or more intensively in the second
    cooling section of the SSHE
    Grainy (small rice-like grains)
    • Increase the remelt temperature of the return
    product Oily appearance or too shiny surface

    • Ensure proper pasteurisation profile • Decrease the rotation speed in the pin rotor
    machine and/or decrease the residence time in
    • Cool less intensively in the first cooling section of
    the kneading unit(s).
    the SSHE
    04/2008

    PAGE 2 of 2 www.gs-as.com

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