Rollex® Gold is an all purpose, high viscosity, low melt point, emulsified pastry fat.
It has the plasticity and strength to build up the finely laminated structure of a pastry dough.
- Soft and pliable consistency for rolling.
- Ensures maximum oven lift, volume and yield.
- Produces high volume puff pastry, Danish pastries and croissants, which are light and flakey and have no palate cling.