Unimills laminated dough fats provide the perfect trans free basis for creating luxurious pastry structures that consumers desire. Most hardstocks for pastry margarines contain significant amounts of transfatty acids. This provides the specific crystallization speed for making pastry margarines with the right plasticity and desired functionality for proper lamination.

 

Unimills is at the forefront of the development of the first trans free hardstocks for pastry margarines. The current focus of Unimills is to improve the processability of these trans free hardstocks by improving the crystallization speed.

 

Back to margarine & Spreads