Puff Pastry

Puff pastry is a laminated dough pastry. It is made by first mixing wheat flour and water and then adding solid fat (usually butter) inside this dough. The dough is folded multiple times and then baked in the oven : the layers created are leavened which give the puff pastry its unique airy texture.
It can be used to make different types of viennoiseries, but also as a base for tarts or quiches. 

Puratos ingredients to create Puff Pastry

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping

Belcolade Noir Absolu Ebony

Real Belgian chocolate contains min 90% cocoa mass

Belcolade Noir C501/J Drops

Real Belgian couverture dark chocolate for Enrobing in drops

Carat Coverlux Dark

A multi purpose dark compound chocolate used for moulding, enrobing, flavoring, and decoration application, with excellent chocolate taste

Belcolade Blanc Selection X605/G

Enrobing and couverture white chocolate in blocks

Belcolade Lait Selection O3X5/G

Real Belgian couverture milk chocolate for Enrobing in blocks

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form

Carat Supercrem

A multi purpose cocoa-based filling with outstanding taste and texture – ideal for filling bakery, patisserie and some confectionery applications