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Our Specialized Blend for Laminated Dough  is a specialized functional mix designed to enhance the structure and stability of laminated doughs such as croissants, Danish pastries, and puff pastry products. Its high protein content (47.9%) strengthens the dough, optimizes layer formation, and ensures optimal oven performance.
 
Unlike a general improver, our Specialized Blend for Laminated Dough acts specifically on laminated doughs, making handling, laminating, and baking easier while also standardizing quality in industrial processes.
 
 
Common Uses:
 
✔ Croissants and puff pastry – Improves laminated structure and final appearance.
✔ Industrial and large-scale production – Ensures batch-to-batch consistency.
✔ Freezing and thawing processes – Maintains structural stability.
 
 
Key Benefits:
 
✅ Technical: Strengthens the dough, enhances stability, and optimizes oven expansion.
✅ Operational: Simplifies production, facilitates dosing (3.5%), and compensates for flour variations.
✅ For consumers: Ensures consistent quality, a crispy texture, and extended freshness.
 
This Specialized Blend for Laminated Dough is the ideal solution for perfectly laminated pastry with consistent results.
 
 
Standard Packaging: 8kg paper bag.
Other Packaging Available: 1 kg, 5 kg, 10 kg bag.
Product Reference: Backaldrin P + C
 
 
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