Klass Laminating Margarine for Puff Pastry and Croissant
Klass vegetable margarine is a professional laminating fat with 80% fat content, designed for puff pastry, croissants and all laminated doughs. Supplied in flat pre-cut sheets of 2 kg (case of 5x2 kg = 10 kg), it offers high plasticity for turning and folding, a higher melting point than butter and consistent workability at +16/+20 °C. It is the reference fat for pastry labs and bakeries that need controlled food cost and clean, even lamination batch after batch.
What is a Laminating Margarine
A laminating margarine (or turning margarine) is a plastic fat formulated to be folded between layers of dough during lamination. Unlike a cooking or spreadable margarine, it has a firmer, more elastic texture and a higher melting point, so it does not melt into the dough while you roll and fold. This is what creates the alternating layers of dough and fat that, in the oven, generate steam and lift the dough into hundreds of crisp leaves. Klass is formulated specifically for tournage: it stretches without breaking and stays workable across long lamination cycles.
The Producer: IPSA
The Klass brand is produced by IPSA SpA, founded in 1978 in Castignano, in the province of Ascoli Piceno (Marche region, Italy). IPSA specialises in professional ingredients for pastry, gelato and bakery, with a focus on margarines and semi-finished products for the dough trade. Production is certified to the ISO 9001 quality system. In Switzerland the product is distributed by LAPA through Polo SpA.
Sheet Format Advantage
The pre-cut sheet format is the key practical benefit of this margarine. Instead of receiving a solid block that has to be softened and beaten out to the right thickness, the pastry chef gets ready-to-use flat sheets of 2 kg. The sheet is simply placed on the rolled-out détrempe, the dough is folded over it and lamination begins immediately. This removes the most time-consuming and inconsistent step of the laminating process and gives a uniform fat layer every time, which is decisive for high-volume croissant and puff pastry production.
Technical Characteristics
Klass margarine has 80% fat content and is based on vegetable oils (palm, sunflower and soy in variable proportions), water, emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), preservative (potassium sorbate), acidity regulator (citric acid), flavourings and colour (carotene). The melting point above body temperature gives clean layer separation in the oven and prevents fat leakage. Nutritional value per 100 g: 2960 kJ / 720 kcal, 80 g fat (of which 40 g saturated), 0 g carbohydrate, 0 g protein, 0 g salt.
Professional Uses
Klass is built for laminated pastry production. Use it for classic and curved croissants, pain au chocolat and viennoiserie, where the sheet format gives a clean book fold and a regular honeycomb crumb. Use it for puff pastry (pâte feuilletée) for savoury and sweet bakes, vol-au-vents, palmiers and sfogliatelle-style products. It also performs in laminated brioche and Danish-style doughs run on continuous lines. Work it at +16/+20 °C: the dough and the margarine should be at a similar consistency so the fat layer stretches with the dough instead of breaking through it.
Pairings and Complementary Products
For laminated doughs pair Klass with a strong, balanced pastry flour for long fermentation, and with dry baker's yeast for controlled proofing. Finish viennoiserie with fine crystal sugar for glazing and pearl or grain sugar for decoration. A vegetable release spray helps unmould and keep trays clean on intensive runs.
Delivery and Logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient distribution at controlled room temperature across Zurich, Winterthur, Uster, Dübendorf, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker, Camion Transport). As an ambient product the margarine needs no cold chain and is ideal for stock build-up. Service tailored for pastry labs, bakeries, restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who It Is For
Klass laminating margarine is aimed at pastry chefs, bakers, viennoiserie laboratories, hotel kitchens and any professional running puff pastry or croissant production where food cost control, plasticity and batch-to-batch consistency matter.
