Process for Increased Production and Reduction of Hard Fat in Puff and Laminated Pastry (FORNAX)

The Fornax project aims to find a new way of manufacturing laminated pastry products, such as Danish pastries, puff pastry and croissant style pastries, using an innovative new process. The new process will enable them to be made with oils that are low in saturates, rather than with the current high saturated fats like butter and margarine. Inspiration will be taken from lamination systems used in other markets, for example the plastics industry, in order to find a solution. The resulting products will not only be significantly lower in their use of saturated fats, but will have the capability to be produced on an industrial scale and meet the tastes of the demanding consumer.