Create plant-based laminated pastries with a real butter sensation
A plant-based specialty fat for lamination. Gives croissants, Danish and puff pastry, a like-butter indulgent taste experience, while being easier to work with and more cost efficient. Replaces butter and upgrade margarine-made products. Helps boost freshness.
- Flawless layering during lamination process
- Buttery mouthfeel
- Premium finished product
Ingredients
Mimetic 20 is the standard Mimetic, perfect for lamination in working temperatures between 15-20°C. Mimetic 20 has a melting curve identical to dairy butter with an excellent buttery mouthfeel in the finished products. The Mimetic technology guarantees premium finished products maintaining crispiness, flakiness, shortbite and freshness, both in industrial usage as artisanal quantities.
Nutritional value
|
Total Fat:
80.6
g |
|
|
|
Of WHICH Saturated Fat:
39.8
g |
|
|
|
Of WHICH Polyunsaturated Fat:
9.5
g |
|
|
|
Of WHICH Monounsaturated Fat:
31.3
g |
|
|
|
Added salt:
570
mg |
|
|
|
Total carbohydrates:
<0.5
g |
|
|
|
Of WHICH Starch:
0
g |
|
|
|
Of WHICH Dietary Fiber:
0
g |
|
|
|
Of WHICH Total sugars:
0
g |
|
|
|
Protein:
0
g |
|
