• They are whipped quickly and easily, which allows to improve the porosity and friability of the finished product;
• They absorb powdered sugar, sugar, flour, egg and other ingredients well, thereby increasing productivity and reducing costs;
• Homogeneous lush and crumbly structure of finished products;
• Excellent organoleptic characteristics of finished products.

• Use in bakery, confectionery and culinary production in the production of shortbread dough;
• Ideal for making shortbread and other types of pastry, cupcakes, semi-finished shortbread dough and other churned confectionery.

Refined vegetable oils, deodorized (including modified) and/or animal fats, melted food of the highest grade, water, emulsifiers, (mono- and diglycerides of fatty acids and esters of polyglycerin and fatty acids, soy lecithin), salt, preservatives (E235), acidity regulator (citric acid), flavor, dyes (E160a).

At a relative humidity of no more than 90% and temperature:
-3 °C - 1 5 °C – 9 months;
-6 °C - ± 2 °C – 12 months.

Corrugated box 5, 10, 20 kg