A lot of people are saying it's butter. However, for 'mass-production', what is an easier way to melt the butter for mixing? Or is there any alternative other than butter? Any type of liquid shortening (e.g. canola/corn/peanut oil) is no good at all, or just not-as-good?
Thanks... Ernest
Cookie crispiness is not just fat based it has to do with other ingredients such as sugar and flour that can influence more the glassy characetiristics which you described as crispiness. If added in the cookier recipe more fat does not mean more crispy.It has something to do with the formula balance of that particular recipe as well as the way it was made. However if you want a nicer dairy taste and ... If your concern is to use the flavored fat like butter; you can use the anhydrous milk fat(AMF) which you can apply much better than butter in industrial application.It is moisture free,( by the way) so if you melt it up there is not sputtering or creating a mess with your ingredient delivery systems. There are many variation of this AMF, which can be described as 100% pure butter fat (or oil) depending on the melting point requirements or what ever functional characterisitics you desire.
Regarding vegetable oils, their lack of solid fat constituents and bland taste make them less attractive to apply in cookie making recipe. But many of the plastic fats used in cookie production are derived from such oils in combination with hardened fats and flavorings are blended in to simulate butter flavor. The bottom line is cost considerations for the particular recipe as the vegetable counterparts are lot cheaper than the dairy fat based materials. Roy
True Roy, but in case of trans-cis fat, have you looked lately at what a =
cardiologist charges?
I'm still trying to pay mine off, although I have & still try to avoid=20 hardened oils like the plague.
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
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