Transcript

• Session Spotlight: Enhancing Laminated Doughs: The Role of European-style Margarine in the production of Croissants and Danish Pastries.
• Hi, I'm Daniela Alejo Lucas. I'm product development manager at Richardson International. I have a master's of Food Science and I specialize in oils and fats.
• What topic/trend does this session cover and why is it important?
• This session will educate attendees on European style laminating fats, including new low fat margarines, the process for making each and explore the key characteristics and advantages they bring to plant-based baking. Finally, we will work on pros and cons associated with using low fat laminating margarines.
• What will attendees learn from this session?
• The attendees will leave the session with knowledge about the manufacture of fats, what are the different types of processes and how this affect the end product. They will learn what the key ingredients are in laminating fats and the functionality of each. We will go over the science in the lamination process and the evaluation of performance of the laminating fats in the end product. We will also explore lower fat options and discuss pros and cons of using them.