Bovine fat is obtained through a refining process with the usage of specific technology. Its melting point between 36°C to 38°C facilitates the integration with the dough.

· Nice taste and deodorized, does not contain water.
· Lacks acidity.
· Easy incorporation into doughs.
· It allows to achieve good volume of puff pastry in specialties with fat.
· The version with incorporated nitrogen, deodorized in high vacuum, allows to obtain final products with a delicate texture, with a neutral aroma and flavor, ideal for creams and fillings.