Premium blended, non-hydrogenated and trans-fat free vegetable fat.
Used in wide range of pastries and bakery applications. Excellent crumb structure and mouth feeling. Ensures good plasticity, improves the layering and provides excellent retention of butter flavor.
45 - 55 %
5%
1.8 - 2.0%
48 - 52%
100%
Margarina TNH is a premium, non-hydrogenated lamination fat engineered to provide excellent plasticity and layering in puff pastries and croissants. It ensures that the dough remains resistant to tearing during high-speed rolling, allowing for the creation of well-defined, flaky layers that rise perfectly during baking.
Beyond its functional layering benefits, Margarina TNH delivers an excellent crumb structure and retains a rich butter flavor, enhancing the overall sensory profile of the pastry. Its high temperature resistance and consistent melting profile make it a reliable choice for industrial bakers looking to produce high-quality laminated products at scale.
