In only one situation, palm oil (100:0) and its structured sample (100:0S) at 10°C the same level of solids was found. As a rule, at this temperature, SFC values above 50% are ideal for puff pastry fat
In only one situation, palm oil (100:0) and its structuredsample (100:0S) at 10°C the same level of solids was found.As a rule, at this temperature, SFC values above 50% areideal for puff pastry fat