| 摘要 |
For packaging and division for use at a later point in time, the pieces of solid cooking fat are to be shaped into non-surface-coated spheroids or cylinders of diameters of between 10 and 60 mm and, in the case of cylindrical shapes, lengths of 20 to 150 mm. These shapes are packaged in the form of pieces of solid fat. The above-mentioned fat should have such a composition that its melting point (as determined by the capillary method) is at least 32 DEG C and its dilatation values are between 600 and 2000 at 20 DEG C, between 200 and 500 at 30 DEG and below 500 at 35 DEG C. |
