MÈLANGE

In Italy, the term "mélange" refers to a product that serves as a substitute for both butter and margarine. It can be described as a type of margarine that contains a certain percentage of butter, typically ranging from 10% to 50%. It was created to combine the rich flavor of butter with the plasticity and workability of margarine in various pastry applications.

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Like butter and margarine, mélange contains approximately 20% water and 80% fat, consisting of both butter and vegetable fats. It is available in different versions: for puff pastry, croissants, creams, and shortcrust pastry.