BUTTER 36-39
Vegetable fat with a melting point of 36-39°C for chocolate, coatings, and bakery fillings.
Uses and Applications
Human nutrition
It makes doughs (such as cookie or puff pastry doughs) crispy instead of elastic or rubbery.
Vegetable fat with a melting point of 36-39°C for chocolate, coatings, and bakery fillings.
Uses and Applications
Human nutrition
It makes doughs (such as cookie or puff pastry doughs) crispy instead of elastic or rubbery.