Gluten-free words

Table butter and specialty butter compared for lamination Can you laminate with regular table butter? Yes, you can. But getting high-quality, even, repeatable puff pastry is another matter. Butter is not an ingredient like any other: in puff pastry and...

Formula and recipe for preparing potato starch-based mix for croissants and sweet laminated pastries For 1kg of mix to use or sell: WEIGHT INGREDIENTS 585g Potato starch 111g Tapioca starch 139g Rice flour 111g Sugar 11g Salt 42g ANGEL ZERO...

Formula and recipe for preparing cornstarch-based mix for croissants and sweet laminated pastries For 1kg of mix ready to use or sell: WEIGHT INGREDIENTS 473g Cornstarch 195g Rice starch 111g Potato starch 56g Rice flour 111g Sugar 11g Salt 42g...

Formula and recipe for preparing the mix for cocoa croissants and puff pastries, based on potato starch. For 1kg of mix ready to use or sell: WEIGHT INGREDIENTS 604g Potato starch 82g Tapioca starch 137g White rice flour 110g Granulated...

A study on Lady Margarine These guidelines also apply to our new Angel ZERO product [Grazie, Charlie Trotter] Can changing only the margarine used for lamination completely transform a gluten-free croissant? I made a simple comparison to find out. One...

Get the best out of "ANGEL MIX 3.0" These guidelines also apply to our new product, Angel ZERO.   To be able to prepare high quality gluten-free Croissants, Parcels, Puff Pastries and Viennese pastries with our Angel Mix 3.0 it...

Gluten-free pastry: the freedom to create with Angel Mix Anyone who has tried to make gluten-free pastry dough at least once knows what we’re talking about: doughs that break, layers that don’t separate, disappointing textures, and a flavor that remains...