Search Results for: Pig fat not lard
there are many forms of pastry dough, though the most common is shortcrust pastry dough. the basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than bread dough. the high fat
content in pastry dough, and how the fat covers the flour used, is what leads to a flaky pastry. presentation is also more highly valued in pastries, therefore there is typically more time spent on making this product. this leads to a more expensive product. pastry dough likely originated in egypt,...
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]- - - c h f n o s . furo[ ' ': ]naphtho[ -d] -dioxol- ( ah)-one, -[( -bromophenyl)amino] -( -chloro- -hydroxy- -dimethoxyphenyl) , a, -tetrahydro-, [ s-( a, ab, aa, b)]- ( ci) - - c h br cl n o . fattyacids, c - and c - -unsatd., me esters, sulfates, compds.with ethanolamine - - - - . fattyacids, lard-oil
, polymers with bu methacrylate,hexahydro- -isobenzofurandione, -hydroxyethyl methacrylate,styrene, , -trimethylhexanoic acid and trimethylolpropane - - . fatsand glyceridic oils, capelin oil, oleins - - - - . fattyacids, c - , cobalt salts, basic - - . fattyacids, c - and c - -unsatd., mixed with lard...
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