"80% confectionery fat for puff pastry products, based on cottonseed oil and partially hydrogenated soybean oils" CPFC per 100 g. Calories, proteins, fats, carbohydrates

80% confectionery fat is an ingredient used in confectionery production. It is intended for the preparation of puff pastry and some other types of baked goods.

80% confectionery fat is made from cottonseed oil and partially hydrogenated soybean oils.

Cottonseed oil is obtained from cotton seeds. It has a neutral taste and odor, a high melting point, and is resistant to oxidation.

Soybean oil is a vegetable oil derived from soybean seeds. It contains vitamins, minerals, and fatty acids that are beneficial to health. Soybean oil has a neutral taste and odor and is resistant to oxidation.

80% confectionery fat has the following characteristics:

• Appearance: solid consistency, color ranging from white to pale yellow.
• Taste and odor: neutral.
• Melting point: 35–38 °C.
• Composition: cottonseed oil and partially hydrogenated soybean oils.

80% confectionery fat is suitable for making puff pastry. It gives the dough plasticity, makes rolling easier and shaping of products.

When using 80% confectionery fat, the following recommendations should be observed:

• The fat should be pliable, free of lumps and foreign impurities.
• Before use, melt the fat and cool to 30–32 °C.
• When making puff pastry, the fat should be evenly distributed over the surface of the dough.

Store 80% confectionery fat in a dry place protected from light at a temperature not higher than 18 °C and relative humidity not more than 75%.

Before use, it is recommended to consult the manufacturer’s instructions for the 80% confectionery fat.