Pain Point 1: Margarine Lacks Milk Flavor, Tastes Like Pure Vegetable Oil
Margarine is cost-effective but lacks milk flavor. When used in puff pastry and cookies, it has no taste and is bland.
Mimic the milk flavor of butter, restore the rich milk flavor of animal butter, and give plant-based oils a strong milk taste.
Pain Point 2: Butter Has a Fishy Taste, Which Becomes More Obvious When Heated
Butter has a natural fishy smell, and the smell intensifies when baked at high temperatures, masking the original flavor of the pastry.
Remove the fishy smell and enhance the rich flavor, covering the fishy smell of butter and amplifying the natural milk flavor, with a stronger aroma after heating.
Pain Point 3: Flavor Loss During High-Temperature Pastry Making, Leaving Only Oil Taste
When using oils to make puff pastry (such as egg tart crusts and pastries), the flavor is lost quickly at 180°C, leaving only an oil taste.
High-temperature pastry-making flavor retention, with flavor retention ≥85% after 180°C pastry-making, ensuring each layer of the pastry has a distinct aroma.
Solving the Problems of No Milk Flavor in Margarine, Fishy Taste in Butter, and Flavor Loss in High-Temperature Pastry, Suitable for Butter, Shortening, and Baking Oils