NON HYDROGENATED ROLL-IN FOR CROISSANT AND DANSIH PASTRY - CEBON 20 kg or eggs according to the

or eggs according to the recipe to create a flavorful dough

Whether used in baking

Its emulsified character promotes uniformity in mixes and contributes to the light and fluffy texture of baked goods such as cakes

as it contains all the necessary ingredients to create muffins—just add water or eggs as per the recipe

Superior Hi Gluten Unbleached Flour by Robin Hood delivers consistently excellent results

NON HYDROGENATED ROLL-IN FOR CROISSANT AND DANSIH PASTRY - CEBON 20 kg or eggs according to theNon hydrogenated tourage fat for croissants and viennoiseries is a fat specially designed for lamination in the production of flaky pastries, such as croissants and other viennoiseries. Packaged in 20 kg, it is ideal for bakeries, pastry shops, and commercial kitchens that require a large quantity of high quality fat. This fat is valued for its ability to create light and crispy layers, which are essential for the final texture of the products.