| 摘要 |
A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C, is solid at 4° C, and has 26% to 40% solid fat component at 10° C and 10% to 30% solid fat component at 25° C. |
