The invention relates to a process for obtaining stearin from lard used for preparing puff pastry products. According to the invention, the process consists in heating the lard in solid state to the temperature of 65°C, on water bath, with homogenization for 6 h, followed by recrystallization in conditions of refrigeration, keeping it at 40° for 8 h, and the so-prepared lard is initially centrifuged at 8000 rpm for 1 h, further the solid fraction is separated and centrifuged at 10000 rpm for 30 min at the temperature of 25°C, there resulting a solid fraction - stearin - free of higher organic acids of trans type, with functional role in preparing puff pastry dough.
