Vegetable Margarine Puff Pastry & Croissant 80% Block 4x2.5 kg — KLASS

KLASS Puff Pastry and Croissant Margarine: lamination made simple

KLASS vegetable margarine is a professional 80% fat shortening engineered for laminated doughs: croissants, pain au chocolat, puff pastry and Danish pastry. Supplied in 2.5 kg blocks (case of 4 blocks, 10 kg total), it offers a calibrated plasticity that rolls into thin, even layers without cracking, with a melting point tuned for clean separation between dough and fat. Made in Italy by I.P.S.A. S.p.A. since 1978, with a 12-month shelf life among the longest in its category.

What is a lamination margarine

A lamination (or tourage) margarine is a high-fat shortening designed to be folded into a dough and rolled out repeatedly, creating dozens of alternating layers of dough and fat. During baking the water in each fat layer turns to steam and lifts the dough, building the airy, flaky structure of a croissant. Unlike a soft kitchen margarine, a lamination margarine has a firmer, more elastic body and a higher melting point, so it does not melt into the dough while you fold and sheet it.

The producer: I.P.S.A. S.p.A.

KLASS is produced by I.P.S.A. S.p.A. (Industria per la Preparazione di prodotti Speciali per l'Alimentazione) in Castignano, in the province of Ascoli Piceno, in the Italian Marche region. Active since 1978, I.P.S.A. specialises in professional fats and ingredients for pastry, bakery and ice-cream: margarines, oils, vegetable creams and pastry semi-finished products. The KLASS line is its reference range of professional laminating margarines.

Technical characteristics

KLASS contains 80% fat from a selection of vegetable oils (palm, sunflower and soy), with no hydrogenated fats. The fat blend gives a plastic, workable body across a wide temperature window, regular open crumb in the finished pastry and even browning in the oven. Energy value is 720 kcal per 100 g, with 80 g of fat of which 40 g saturated. The product is supplied in firm 2.5 kg blocks that hold their shape during sheeting.

Professional uses in pastry and bakery

• Croissants and laminated viennoiserie: use roughly 25 to 30% margarine on flour weight; bring margarine and dough to the same temperature (16 to 18 degrees) before the first fold.
• Puff pastry (pate feuilletee): 3 single folds or 2 double folds, resting the dough in the fridge between turns; bake at 190 to 210 degrees for crisp, well-risen layers.
• Danish pastry and sfogliatine: ideal for laminated doughs filled with custard, jam or chocolate.
• Creams and cakes: used directly, without tempering, for buttercreams and cake batters where a stable vegetable fat is required.
• High-volume bakeries: the firm block and long shelf life suit labs producing large daily batches with controlled food cost.

Common mistakes to avoid

• Laminating with margarine and dough at different temperatures: the fat tears or smears and the layers merge.
• Skipping the rest periods in the fridge between folds: the gluten stays tense and the pastry shrinks.
• Working in a kitchen warmer than 22 degrees: the margarine softens and the layering is lost.

Pairings and complementary products

Pair KLASS margarine with a strong bread flour for laminated doughs (W 330 to 390), fresh or dry brewer's yeast for viennoiserie, and a vegetable release spray for clean, even tins. For laminated sheets ready to fold, see the KLASS sheeted margarine in 2 kg leaves.

Storage and shelf life

Store KLASS margarine at +16 to +20 degrees in a dry place away from strong odours; no refrigeration is required. Shelf life is 12 months from production, one of the longest on the market in this category, which makes it well suited to professional stock management.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern 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 to 48 hours via certified food-grade couriers (Swiss Post, Planzer, Galliker, Camion Transport). Service tailored for pastry shops, bakeries, pizzerias, hotels, delicatessens, Italian grocery stores and demanding home bakers.

Who it is for

KLASS Puff Pastry and Croissant Margarine is built for pastry chefs, bakers, viennoiserie labs and pizzerias that need reliable, repeatable lamination, stable performance in the oven and controlled food cost on high daily volumes.