Puff pastry like croissant and volovan thanks to its flexible structure
gives excellent results in tour types
And margarine.

• Produced from vegetable oils. (Soy, Sunflower, Palm oil, etc.)
• Delays stale thanks to its superior formula.
• Extends the shelf life of the products.
• It gains the appreciation of consumers thanks to its neutral taste.
• Thanks to its flexible structure, it provides excellent results in tour giving process.
• Resistant to roller shocks. Does not tear the dough during the tour.
• When the pastries are consumed, it does not leave an oil taste in the mouth.

• As the dough layers do not stick to each other, they form
varieties provides excellent bulking and brittleness.
• Thanks to its flexible structure and strong texture
It does not allow the oil to vomit the dough during the rounding process.
• Does not contain cholesterol.
• The oil content in the formula is minimum 84%.
• Preserves freshness for 12 months from the date of production.

Storage Conditions and Packaging Properties
Store below 20 ° C, protected from sunlight. Arrival of molten oil to consistency
re-cooling will affect the performance of the product.
Food packaging nylon bag and 10 and 20 kg cardboard boxes.