Puff Pastry

Puff pastry is a laminated dough pastry. It is made by first mixing wheat flour and water and then adding solid fat (usually butter) inside this dough. The dough is folded multiple times and then baked in the oven : the layers created are leavened which give the puff pastry its unique airy texture.
It can be used to make different types of viennoiseries, but also as a base for tarts or quiches. 

Puratos ingredients to create Puff Pastry

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.

Belcolade X605/G (Drops)

Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk. Drops format.

Quick Step RTB Croissant

Quickstep Croissant Ready To Bake is a powder dough conditioner for the production of pre-fermented frozen laminated dough.

Mimetic 32

New generation fat for lamination that gives superior quality to all your viennoiserie and puff pastries. It's free from hydrogenated formulation will give you a real butter sensation (taste, melting profile) while helping you reduce your recipe costs up to 50%.

PatisFrance FL Praliné Noisette 50%

Ready-to-use praliné filling based on 50% grilled hazelnuts and sugar.

Cremyvit

Custard cream mix in powder form. A quick and easy way to prepare delicious and smooth custard cream only using cold water. Bake and freeze stable.