Puff Pastry Dough
Our fresh Puff Pastry Dough is a multi-layered pastry dough made of paper-thin layers of fat (butter or vegetable margarine) between paper-thin layers of dough. In the oven, the liquid in both the butter and the dough rapidly evaporates, puffing the individual layers upwards. The fat melts into the dough, turning it golden and flaky.
Wewalka mastered this complex making of Puff Pastry Dough – also known as laminating the dough – and offers a wide range – different fat levels (classic 24% Fat per 100g, light 16% Fat per 100g) and in different formats, with wheat or spelt flour, halal or organic.
Our fresh Puff Pastry is a light and flaky dough, conveniently rolled on baking paper and is perfectly suitable for both sweet and savory types of pastries such as strudels, pies, turnovers, pockets, twists, palmiers, etc.