Did you know how the pastry margarine works in your croissant?

Pastry Margarine is most important ingredients for pastry making, it fats will play main rule when lift the dough during the mixing. The pastry margarine is laminated the dough layer and works as a barrier between the dough layers.

The lift in the puff pastry product comes from the water vapour generated from the water in the dough layers,  when converted to steam it becomes trapped in the melting fat between the dough layers. When the steam expands in the oven it lifts and separates the individual layers.