after years of investigating the formulation of fats, our r&d-teams developed a specialty fat which we called mimetic. it is a unique combination of carefully selected ingredients and a lot of formulation know-how. mimetic is a specialty fat offering the perfect answer towards consumer demands (taste...
, such as butter and lard instead of oils. this is because these fats coat flour better and prevent gluten formation better then oil. second, the temperature of everything is critical. pastries are often made in a separate part of the kitchen, which is kept colder than the rest of the kitchen. additionally...
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. it has a strong dispersing effect of vegetable extracts, which will then penetrate rapidly through the pelt. • is non-astringent and is readily soluble. so, it may be added directly to delimed pelt through the drum. its conditioning effect neutralizes the residual lime in the pelt and its buffering...
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