Pork lard for puff pastry

Description

Natural lard obtained from the melting of pork fat, hardened with mono and diglycerides of fatty acids, and antioxidant.

Properties and Applications:
Its great plasticity and texture, as well as its melting point of 40ºC – 42ºC, make it ideal for both artisan and industrial production of croissants and puff pastries.

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