FLAKES OF BAKING SHORTENING OR LARD

摘要

17 A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in Figure 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making a pastry composition comprising pastry making flour, premeasured amount of the flakes and a sufficient amount of a liquid fat for coating at least portions of the flakes to promote adherence of flour to the flakes in making a pastry dough.