How to make puff pastry on large scale 4 business & what dehydroginated oil substitute for butter is used?

Question

Butter is expensive to use on commercial basis and lots of people are lactose intollerant. What de-hydroginated oils are used to make puff pastry in the industry?

Answer 1

If you are lactose intolerant you will have to use margarine but beware, margarine is WORSE than butter in regards to health and cholesterol problems as it cannot be digested properly in your body. It is the fat that makes puff pastry "puff" as it creates little pockets of air in the pastry when it melts during baking. Any kind of liquid oil will just make it mushy.

Answer 2

use margarine....:)