Azucren's 300 g Azubutter is a white vegetable shortening intended for professional cake design, designed as a European alternative to imported vegetable shortenings from outside the EU. Free from trans fats and partial hydrogenation, it softens and lubricates sugar paste, fondant, pastillage, and gumpaste. Its creamy texture remains stable at room temperature, with no refrigeration required. The 300 g airtight jar is suitable for regular workshop use.
How to use it
To soften hardened fondant: take 5 to 8 g of Azubutter per 500 g of dough, warm it slightly between your hands, then incorporate it by kneading vigorously until the dough becomes soft and elastic again. Adjust the quantity according to the initial hardness, without exceeding 2% of the dough's total weight, or a maximum of 10 g per 500 g.
For laminating, grease the work surface with a very thin layer, 2 to 3 g for 40 x 40 cm, using absorbent paper in circular motions: the fondant detaches effortlessly without any residue of starch or powdered sugar.
For cookie cutters, apply a trace of Azubutter with a dry brush to the cutting edges before cutting: the shapes release without deformation, which is useful for fine patterns and slender letters.
