Golnan Aristo Croissant Lamination Margarine Sheet

The ideal working temperature for Aristo sheets is 18°C to 22°C. If retrieved from chilled storage, allow the sheets to condition at ambient bakery room temperature for 12 to 24 hours. Proper equilibration ensures optimal plasticity; working too cold causes fat fracture, while working too warm causes fat absorption into dough layers.

The 36°C-38°C melting point precisely matches human oral temperature. This balance eliminates any unpleasant waxy mouth-coating residue while ensuring the fat holds structural integrity during proofing chamber cycles (up to 32°C) without premature oil weeping.

Aristo exhibits a micro-crystalline structure with superior elongation and shear resistance. Under continuous high-speed industrial rollers, it maintains uniform caliper without tearing, flaking, or smearing, ensuring high line uptime and flawless laminated layering.

Cartons must be stored in clean, dark warehouses between 16°C and 20°C with relative humidity below 65%. Pallet stacking must be limited to 5-6 layers to avoid compressing lower sheets. Temperature fluctuations must be avoided to prevent crystal coarsening and graininess.

Shipment to tropical destinations mandates 20ft or 40ft Reefer containers with setpoints strictly held at 16°C to 18°C. Continuous temperature data loggers accompany the consignment to monitor and prove cold-chain integrity, preventing sheet softening and package fusing.

Each 2 kg Aristo sheet is individually sealed in an impermeable multi-layer food-grade poly-barrier foil. This individual casing guarantees zero sheet-to-sheet adhesion inside the master case and prevents cross-contamination or moisture absorption inside humid bakeries.

Yes, Aristo is engineered via modern molecular interesterification rather than destructive chemical hydrogenation. Trans fatty acid isomers are controlled below 1%, aligning with the strictest European and international nutrition directives for healthy bakery production.