Puff Pastry FatVegetable oils and fats from Walter Rau.

Bavettin TOURit puff pastry fat

Where quality is at the top.

You know everything about puff pastry – and that’s what your customers see and taste. Your product requirements are high. The dough must func-tion – in every respect. Your assortment of bakery products made of puff pastry is multifaceted and diversified – from savoury to sweet.

Bavettin TOURit puff pastry fat from WALTER RAU AG meets highest de-mands regarding quality and handling.

Where health is at the top..

Bavettin TOURit consists of pure vegetable fat and contains only unhydro-genated fats with a trans fat content of less than 2%. Contrary to laminat-ing margarine, no additives like colouring agents or emulsifiers are used. Bavettin TOURit features a better shelf life. It is virtually water-free and thus does not need cool storage. There is no microbiological risk.

Where economic efficiency is at the top..

• Required quantity in recipes 20% less than margarine• Bound storage capacity reduced by 20%• Storage costs reduced by 20%• Reduced transport costs (food miles)

The best storage temperature for Bavettin TOURit from WALTER RAU AG is 18–22 °C.

www.WalterRauAG.de Walter Rau. Neusser Öl und Fett AG.

FlourSaltWater

www.WalterRauAG.de Walter Rau. Neusser Öl und Fett AG.

Puff pastry production

Technological aspects

The implementation of industrial production of a variety of puff pas-try products based on sophisticated craftsmanship has progressed consi-derably. Today, not only convenience products like, for example, croissants or pastes are delivered from indus-trial plants, but also increasingly a wide variety of semi-finished pro-ducts, like, for example, frozen or part-baked dough pieces. The tech-nology for their production is highly automated and, using the right reci-pe, results in continuously excellent

quality products. The fat is of special importance in the recipe – it is the guarantor for optimal layering and thus for the pastry volume after ba-king. For this purpose, Bavettin TOU-Rit has proved to be an optimal puff pastry fat. The use of this fat is of special value particularly in terms of the new guidelines for bakery pro-ducts in order to minimise trans fat-ty acids, since it is unhydrogenated and, contrary to margarine, can do completely without additives and thus without “E numbers”. Bavettin

TOURit gives process reliability and helps in getting closer to your wish for “clean label” solutions.

With the following recipe, croissant dough pieces have been produced in a large-scale industrial plant.

Ingredient Quantity in kg

Flour T550 50

Milk powder 1.5

Sugar 4.5

Fresh yeast 3

Salt 0.75

Whole egg 2

Ice malt 0.5

Butter 2.5

Water 4 °C 14

Ice 4 °C 7

Kneader: spiral;

4 min. slow / 7 min. fast;

Dough temperature 12 °C;

Dough directly into the equipment, 23%

BavettinTOURit onto dough, 4 x 4 layers

direct process. Triangle size 160 x 190 mm,

wound with croissant line, dough weight

75 g. Manually onto baking sheets, partly

half-bent.

Cooking: 90 min. at 29 °C and 80% hu-

midity; Baking: 200 °C with steam in the

roll-in rack oven c. 17 min., spread with

whole egg before

Photo:

Permeation of the fat into the dough

Procedure

With another recipe, tests have been run on a laminating equipment for reducing the fat content in compari-son with a standard puff pastry mar-garine. Bavettin TOURit puff pastry fat

from WALTER RAU AG meets high-est demands regarding quality and handling.

The frozen dough pieces were baked both immediately and after a longer storage time. The result is convincing, even with up to one third less fat the result was comparable with a puff pastry margarine.

If you would like to make such good experience yourself, please do not he-sitate to call us.

Ingredient Quantity in kg

Flour T550 50

Water 4 °C 14

Ice 4

Salt 0.5

Sugar 0.5

Margarine 0.5

Kneader: spiral;

3 min. slow / 5 min. fast;

Dough temperature 16°C;

Dough directly into the equipment,

a) Standard 32% margarine

b) 32% Bavettin TOURit

c) 26% Bavettin TOURit

d) 21% Bavettin TOURit onto dough,

10 x 10 layers, thickness of dough

pieces 3 mm frozen at -40 °C

Procedure

Recipe part 2 100 layers perfectly shaped

21% Bavettin TOURit

32% margarine

What’s worth knowing!

Did you know.

that the principle of puff pastry production probably comes from the cultu-ral realm of the Ottoman Empire? Participants in the crusades then made it known to the Mediterranean area. The paper-thin puff pastry presumably originated from the Court Kitchen of the Ottoman sultan in the Topkapi palace in Istanbul. The Janissaries received Baklava in the palace every year on the occasion of Ramadan. The march back to the barracks was given the name “Baklava procession”.

Did you know.

that the Council of Venice enacted the prohibition of certain luxury dishes at weddings and other family celebrations in 1525, among them puff pastry?

Did you know.

that puff pastry is mentioned in a passage about Naples in Goethe’s Italian Journey? It refers to the easy digestibility of this food.

www.WalterRauAG.de Walter Rau. Neusser Öl und Fett AG.

RecipeTests

Quality

Packaging optionsPackaging options

Walter Rau Neusser Öl und Fett AGIndustriestraße 36–40D-41460 Neuss

Phone: +49 21 31 /208–0Fax: +49 2131 /208–80–251 E-mail: info@WalterRauAG.deInternet: www.WalterRauAG.de

Block 4 x 2,5 kg / 10 kg / 12,5 kg / 20 kg / 25 kg

Bag 25 kgBag in Box 3–20 litres

Standard IBCsSteel IBC(Aseptic IBCs)

Folding IBCTank trucks Heated IBCs

Drum 180 kgPlastic buckets25 litres

Tinplate buckets10 litres

Product consistency

Packaging options liquid paste-like solid general remarks

Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg ●

Bag 25 kg ●powder, pearls, scales on request

(for high-melting products)

Bag in Box 3–20 litres ● ● several nozzles possible

Tinplate buckets 10 litres ● ● ●

Plastic buckets 25 litres ●

Drum 180 kg ● ● ●

Bulk container 1,000 litres ● ● ● optionally with electrical heating, IBC or steel

Tank trucks ● ●

Barge >250 tons ●

We can supply on demand