LIQUID CLARIFIED BUTTER

APPLICATION

In pastry (Madeleines, choux pastry, cakes, pound cakes, financiers, etc.), in chocolate making (ganaches), or in cooking

ADVANTAGES

Time saving (no longer need to clarify butter)
Ease of use due to its liquid state at room temperature
Low melting point (20°C)
Imparts softness to pastries
Pronounced butter flavor

NUTRITIONAL VALUES

per 100 g

Energy	898 Kcal / 3693 Kj
Fat	99.8 g
of which Saturated fatty acids	68 g
of which trans fats	4 g
Carbohydrates
Proteins
Salt