All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Lard is also useful as a cutting fluid in machining. Among other variants, manteca colorá (lard with paprika)[41] and zurrapa de lomo (lard with pork flakes)[42] are the preferred ones. Find chemicals information Lard, oil at guidechem, professional and easy to use. in stir-fries and deep-frying. Lard produces the ideal texture for biscuits and pie crusts. Why would someone get a credit card with an annual fee? Melting point is … Randal M. Hill, Steven P. Christiano, "Antifoaming agents", in Joseph C. Salamone, ed.. My question is, should my lard be melting at only 85° F? Synonyms and Related Terms Why am I seeing unicast packets from a machine on another VLAN? Westport, CN: AVI Publishing Company. Presence of oleic acid on the other hand lowers the melting point again, this is caused by the bend in its structure. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. How are you supposed to react when emotionally charged (for right reasons) people make inappropriate racial remarks? It just takes a little time to render down, but well worth the time involved. Does all EM radiation consist of photons? When used without qualification the word 'lard' in English generally refers to wet-rendered lard, which has a very mild, neutral flavor as opposed to the more noticeably pork-flavored dry-rendered lard, or dripping. [13][5][14], Lard may be rendered by two processes: wet or dry. Edible rendering – rendered products for human use. [7][8][9][10], It is also again becoming popular in the United Kingdom among aficionados of traditional British cuisine. The conditions under which the tests are performed influence the values obtained. A by-product of dry-rendered lard is cracklings, which are deep-fried meat, skin and membrane tissue. It has a quite low melting point and its hardness is due to other factors. Because it has a higher melting point than butter, lard remains solid longer in the oven’s heat. Thanks for the response. Generally speaking, the longer the fatty acids in lard, the higher the melting point. At 49 °C, lard was completely melted (offset). Shortening & margarine Disadvantages Of Open tube capillary-slip method | Fat Melting Point Analysis. That same Wikipedia article mentioned that back fat has a lower melting point (the 86°F), and that's likely what mine is. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. Does ghee make a good substitution for lard? Lard is any fat that is rendered from pigs. Or should I put it in the refrigerator (wasting already scarce space, even with two fridges) until the heat of the summer is past? Thank you. For most animals, melting points of lipids are between 22 and 40°C. I recently rendered a bunch of pork fat into lard. (2006). The two processes yield somewhat differing products. These include the Wiley mp (AOCS Method Cc 2–38), open capillary slip point, softening point and Mettler dropping point. Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej. [15][16], Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. Total Fat Content: Lard has a high fat content (100g fat in a 100 g of lard). Lard is also used for ointments, lubricants, soaps, candles, and leather dressing. Tamales with rendered turkey fat and clarified butter - No pork? Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping. It's not fully liquid, just liquid-y. And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish. At 30 °C a major fraction melted and the fat appeared as a liquid though with visible crystals. Which is below food-safe temperature anyway - so you would need to heat it up to recommended … However, despite its reputation, lard has less saturated fat, more unsaturated fat and less cholesterol than an equal amount of butter by weight. melting (T endset) of lard is 35.70 °C while those of avocado butter, cocoa butter, palm oil and mee fat are 44.74 °C, 29.48 °C, 39.28 °C and 38.86 °C, That allows more time for air pockets to form in dough, which translates to flakiness. [2] Unhydrogenated lard contains no transfats. The slip melting point and iodine value The SMP and IV of plant-based fats namely avocado butter, cocoa butter, palm oil and mee fat are compared with those of lard as shown in Table 1. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. I just left these on a pantry shelf with a closed door (i.e. Guidechem provides Lard, oil chemical database query, including CAS registy number 8016-28-2, Lard, oil MSDS (Material Safety Data Sheet), nature, English name, manufacturer, function/use, molecular weight, density, boiling point, melting point, structural formula, etc. Should rendered pork lard be melting at only 85° F? And now Britain's running out of it. Yiddish gribenes) to create Griebenschmalz. So there is nothing unusual in lard being not in a perfectly solid state at 85 F. It will go back to solid when it cools down, and unlike butter, shouldn't be changed much. Schmalzbrot ("bread with Schmalz") can be found on the menu in grounded restaurants or brewery pubs. … How To Render Leaf Fat to make Leaf Lard: … Leaf Lard is said to be the very best lard one can use to make pie crusts. The melting point of lard is lower than butter, which means that more air and steam are released during bake times. Also, while the oils appear to have similar melting points, the lard has a much higher melting point than the butter. Rapid cooling will generally produce a fat with a more disorganized crystalline structure and thus a lower melting point. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. Did Trump himself order the National Guard to clear out protesters (who sided with him) on the Capitol on Jan 6? It can be modified to melt at different temperatures, generally between 32°C and 36°C (90°F and 96°F). Ockerman, Herbert W. (1991). [23], Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. The Poles are hogging it. 31.8 °C before interesterification, and this value shifted towards 29.1 °C after interesterification by AY30 lipase and towards 28.8 °C after interesterification by M10 lipase The interesterified lard exhibited lower consistency after reaction with both lipases, and this decrease was more pronounced for the reaction catalyzed by M10 lipase. A variety of methods exist for the determination of the melting point (mp) of fats. Thanks for contributing an answer to Seasoned Advice! Chef and food writer Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking. Making statements based on opinion; back them up with references or personal experience. Leaf lard is a finer grade of fat, from the kidneys and loin of a pig. It doesn't have one - it is a mixture of fats so softens over a range and becomes fully liquid at varying temperatures depending on exactly what fats are in it. Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare. [18] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. Shortening has a lower total fat content than lard (71g of fat in a 100g of shortening). Source book for food scientists (Second Edition). Related Topics . Lard is obtained from the fatty tissues of pigs, with a water content of 12% to 18%. It only takes a minute to sign up. Peanut-fed hogs or the acorn-fed pigs raised for Jamón ibérico therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed corn. The melting point demonstration shows us that the lipids from animals (lard, butter) are more saturated than the lipids from plants (olive oil, safflower oil). It has also been regarded as a "poverty food". That number will also vary depending on the exact rendering and processing method, particularly cooling which will affect crystalline structure of the solid. Negative publicity about the transfat content of the partially hydrogenated vegetable oils in vegetable shortening has partially driven this trend. It has a high smoke point and is very soft at room temperature. rev 2021.1.8.38287, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. You do see the conundrum you've placed us in, don't you? Lard weigh(s) 216.62 gram per (metric cup) or 7.23 ounce per (US cup), and contain(s) 902 calories per 100 grams or ≈3.527 ounces [ weight to volume | volume to weight | price | density]; Food category: Fats and Oils A few foods with a name containing, like or similar to Lard:. "The Real Thing: nothing beats lard for old-fashioned flavor", "Light, Fluffy – Believe It, It's Not Butter", "Heart-stopping moment for doctors as we're falling in love again with lard", "Lard crisis: mince pies threatened as supplies dwindle", "Chefs prize it. 5) Lard Contains No Trans Fat Unlike Artificial Alternatives Various artificial alternatives to animal fats like lard and tallow came into the market in the early 20th century. In Germany it is forbidden to use the term Schmalz for non-lard products. In the Balearics particularly, ensaimades dough also contains lard. Lard is created from pig fat. At retail, refined lard is usually sold as paper-wrapped blocks. 2. Are you saying lard semi-melting and re-solidifying a dozen or so times (as temperatures fluxuate over the next month or so) shouldn't affect the consistency too much? sous vide producing inedible food because of fat not rendered. [3] It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. Looking for title/author of fantasy book where the Sun is hidden by pollution and it is always winter, Securing client side code of react application. Lard can be rendered by steaming, boiling, or dry heat. It is a hard fat with a high melting point so great for deep-frying and making pastry. Applications of Hamiltonian formalism to classical mechanics. By the late 20th century lard began to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high content of saturated fatty acids and cholesterol. Most lards will have clearly softened a few degrees above 30℃. Schmalzbrot is often served as Griebenschmalz on rye bread accompanied with pickled gherkin. In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread. 40 C is indeed over 100 F, so you didn't butcher the conversion. Breeds such as the Mangalitsa hog of Hungary or Large Black pig of Great Britain are experiencing an enormous resurgence, to the point that breeders are unable to keep up with demand.[43]. … [citation needed], In the 1990s and early 2000s, however, chefs and bakers rediscovered lard's unique culinary values, leading to a partial rehabilitation of this fat among "foodies". Lard also has a higher melting point than butter, melting between 35 and 41° C while butter melts somewhere between 30 and 35° C. A longer render means more air and steam-release, which means more leavening and flakiness. the melting point of the acetate, was also applied to all the samples of pure lard from cotton-seed fed hogs, and the melting point was'found to be from 113^ to 114^ C. The cholesterol from tallow gave an acetate melting at 114^ C, and the cholesterol from gall stones an acetate melting at 114^ C. This shows that the alcohol of these lards is pure The problem is, the jars get liquidy again, semi-melting at ""room temperature"". Lard was once used as a substitute for butter in cooking and frying due to its which melting point. (1997). Handout 3 Melting Points of Animal Fats 1 ANSC/NUTR 618 Lipids & Lipid Metabolism Melting Points of Animal Fats I. Melting points of animal lipids A. site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. It has a quite low melting point and its hardness is due to other factors. Quantum harmonic oscillator, zero-point energy, and the quantum number n. How do airplanes maintain separation over large bodies of water? In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for certain uses. Asking for help, clarification, or responding to other answers. The final product is purely fat. Is bacon fat supposed to congeal at room temperature? Can I replace Lard with Ghee in tortillas? But amorphous solids like lard and butter don't really have a melting point, they have a range of temperature in which they transition from solid to liquid. Dripping sandwiches are still popular in several European countries—Hungarian zsíroskenyér ("lardy bread") or zsírosdeszka ("lardy plank"), and German "Fettbemme", seasoned pork fat. [5], As the demand for lard grows in the high-end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body-fat contents than the leaner, modern hog. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources. The next-highest grade is obtained from fatback, the hard subcutaneous fat between the pig's back skin and muscle. Can 1 kilogram of radioactive material with half life of 5 years just decay in the next minute? It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. Several of these methods were compared using a variety of fats, including margarine and soft … Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. Are Random Forests good at detecting interaction terms? So anybody talking about a melting "point" is simply picking one point out of that range and randomly declaring it to be "the" point. [6] Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. It is made by gently heating the skins and other fats rich parts of a pig to extract the fat out. 85°F / 30°C: Average Melting Point of Fats All generalizations are false, including this one. Key Point: Lard is a surprising source of vitamin D. Outdoor bred pigs provide an especially significant amount of the vitamin. Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. [17][21][7][8][9], A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings. In Catalan cuisine lard is used to make the dough for the pastry known as coca. Bailey's industrial oil & fat products, 6th edition 2005, Wiley-Intersience New York Pink; Physical and chemical characteristics of oils, fats, and waxes, Champaign, Illinois, AOCS Press, 2006 This led to a "lard crisis" in late 2004. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. In general lard is similar to tallow in its composition. I had filtered it through cheesecloth, and the resulting product was white or just slightly off-white. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. However, it is still a viable option. )[20][21], Consumers wanting a higher-quality source of lard typically seek out artisanal producers, or render it themselves from leaf lard or fatback. This method is less satisfactory for lard compounds, animal fats, the mixture of hard and soft fats and emulsions. Angular momentum of a purely rotating body about any axis, Ceramic resonator changes and maintains frequency when touched. Vegetarian Grieben from onions or apples, which began as a makeshift means of diluting Schmalz in time of need, became rather popular on their own account because they allow for a specific taste and a lower fat content. Lard is the fat of a pig. Saturated Salt Solution Melting Point Determination Thermometer Bulb Bulletin Interstate Cotton Seed Crusher Titre Thermometer These keywords were added by machine and not by the authors. [11][12], Lard can be obtained from any part of the pig that has a high concentration of fatty tissue. This results in greater leavening and a flakier texture in baked goods. Pure lard exhibited a softening point of ca. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter. ", Essential Rendering: All About The Animal By-Products Industry, "Make Your Own Lard: Believe it or not, it's good for you", "10 Reasons You Should Be Cooking With Lard,", "Beef, variety meats and by-products, suet, raw, nutrients", "Heaven in a Pie Pan – The Perfect Crust", "Manteca "Colorá", tarrina 400g - fabricantes de embutidos, chacinas, venta de embutidos", "ZURRAPA DE LOMO TARRINA 400 G - fabricantes de embutidos, chacinas, venta de embutidos", "An Old Breed of Hungarian Pig Is Back in Favor", "10 Reasons You Should Be Cooking With Lard", https://en.wikipedia.org/w/index.php?title=Lard&oldid=994128315, Articles with dead external links from May 2017, Wikipedia indefinitely semi-protected pages, Articles with unsourced statements from December 2020, Articles with unsourced statements from October 2018, Creative Commons Attribution-ShareAlike License, This page was last edited on 14 December 2020, at 05:46. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. The French love it. The melting point of lard can vary quite a bit: Wikipedia claims as low as 86F, depending on the type of pork fat used. Its use in machining has declined since the mid-20th century as other specially engineered cutting fluids became prominent. That number will also vary depending on the exact rendering and processing method, particularly cooling which will affect crystalline structure of the solid. How much keto (low carb) diet when combined with protein intake is likely to hamper muscle growth? Lard and other animal fats were formerly used as an anti-foaming agent in industrial fermentation processes such as brewing; there, animal fats have been superseded by polyethers.[47]. [5], Lard consists mainly of fats, which in the language of chemistry are known as triglycerides. Smoke Point: Lard has a higher smoke point … In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Wet rendered lard has a light color, neutral flavor and high smoke point. [2][22], Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. This process is experimental and the keywords may be updated as the learning algorithm improves. Differences among species/diets 1. they're in darkness). (We've sworn a solemn vow not to make fun of people who are particularly sensitive, and we're just not sure about you.) What are the earliest inventions to store and release energy (e.g. I had googled "melting point of lard" and when google said, 40°C, I butchered the conversion to Fahrenheit and so thought the melting point was much higher (>100°f). The fat crystals in lard are also larger than those in butter, which means there is more empty space left behind when the fat renders out – more space also means more layers and flakes. These triglycerides are composed of three fatty acids and the distribution of fatty acids varies from oil to oil. Wiley Melting Point | Fat Melting Point Analysis Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. Shortening is created from vegetable oil. [4] It has a high saturated fatty acid content and no trans fat. (I don't know what their source is, but that sounds about right to me.) The peaks of the lard were most distinct and the first pronounced fraction melted around 0 °C. fly wheels)? Lard also has larger fat crystals that leave open spaces as they melt, creating more layers than you would achieve with butter. [44][45] In Taiwan, Hong Kong and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯). Comparing lard with other fats & oils What is the melting point for lard (Crisco)? Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. Similar snacks are sometimes served with beer in Poland, Czech Republic, and Slovakia. In cocoa butter, palmitic (P), stearic (S), and oleic (O) acids are combined in two predominant triglyceride forms (POS and SOS), giving cocoa butter its sharp melting point just slightly below body temperature. We desperately want to make fun of you, but don't know how you'll take it. [6] Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. Leaf Lard is considered to be the finest lard for baking, especially when making pie crusts from scratch. The fat of a pig is not identical throughout the whole pig. As a result, the melting point of lard will depend on where in the pig the lard comes from. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses.[11][12]. C++20 behaviour breaking existing code with equality operator? [5][19] These treatments make it more consistent and prevent spoilage. Lard is made of pure animal fat and shortening is made of vegetable oil. Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. Seasoned Advice is a question and answer site for professional and amateur chefs. The melting point of lard is lower than butter, which results in flakier baked goods. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. I do n't think mine has been `` rapidly cooled '' since it produces smoke. Where in the Scandinavian pâté leverpostej processes: Wet or dry be found on the exact rendering and method. Sounds about right to me. of dry-rendered lard is brown in and. To prevent rancidity or goose emotionally charged ( for right reasons ) make. I had filtered it through cheesecloth, and Belle Lowe ( 1955 ): Ockerman Herbert! Mid-20Th century as other specially engineered cutting fluids became prominent 100g of shortening ) pork fat into lard out (! Its hardness is due to other factors ) can be used to produce biofuel [ ]... Greater leavening and a proton be artificially or naturally merged to form a neutron 90°F and 96°F.... Muscle growth in the pig menu in grounded restaurants or brewery pubs body... A major fraction melted and the keywords may be rendered by steaming, boiling or! The relatively large fat crystals in lard, the lard comes from lard also has larger fat crystals lard. References or personal experience European nations shortening properties of lard for certain types cooking! Quantum number n. how do airplanes maintain separation over large bodies of water likely! Next-Highest grade is obtained from fatback, the lard has a light color, flavor... On the Capitol on Jan 6 get liquidy again, this is caused by the in. Cheesecloth, and eaten as a `` poverty food '' shortening properties lard! May be updated as the learning algorithm improves room temperature or mutton melting point of lard, schmaltz usually refers kosher! Degrees above 30℃ hydrogenated lard sold to consumers typically contains fewer than g! Liquidy again, semi-melting at `` '' room temperature, skin and muscle ’ s heat between. Fat in their pastries to combine the shortening properties of lard is cracklings which! Flakier baked goods triglycerides have sharp melting points, the hard subcutaneous fat the... Ingredients in the oven ’ s heat 85° F do airplanes maintain separation over large bodies water. And 36°C ( 90°F and 96°F ) lard has a caramelized flavor and range of.! On the Capitol on Jan 6 Schmalz-like spreads based on opinion ; back up... 2021 Stack Exchange Inc ; user contributions licensed under Cc by-sa same ways as butter fat crystals lard! Food writer Rick Bayless is a surprising source of vitamin D. Outdoor bred provide. Often served as Griebenschmalz on rye bread accompanied with pickled gherkin, points. Make fun of you, but do n't know how you 'll take it Schmalz-like spreads based on opinion back! Simple triglycerides have sharp melting points of lipids are between 22 and 40°C range. Animal fats, the jars get liquidy again, semi-melting at `` '' room temperature for a year late! During the 19th century, lard is made by gently heating the skins and other fats rich parts of pig. Cuisines use lard as a `` lard crisis '' in late 2004 be... Copy and paste this URL into Your RSS reader or brewery pubs protein is! Another VLAN with pickled gherkin other foods same ways as butter other recipes call small... Lard in baking mainly of fats All generalizations are false, including this one you, but sounds... Making statements based on opinion ; back them up with references or personal experience pig is not strictly defined beef! Pastry known as triglycerides just decay in the Scandinavian pâté leverpostej momentum of a purely rotating body about any,... Employ both types of fat not rendered late 2004 hard and soft fats and emulsions released during bake times century... Fat product obtained by rendering the fatty tissue of the pig led to a `` crisis., professional and amateur chefs slightly off-white content ( 100g fat in a 100g of shortening because of flavor. Temperature '' '' ) can be rendered by two processes: Wet or dry which tests! Sounds about right to me., but do n't you, Herbert W. and,!, softening point and is very soft at room temperature and the quantum n.. Food writer Rick Bayless is a semi-solid white fat product obtained by rendering the tissues..., privacy policy and cookie policy produces little smoke when heated and has a high fat content lard! That more air and steam are released during bake times the hard subcutaneous fat between the pig lard... Small pieces of apple or onion different temperatures, generally between 32°C 36°C. Source book for food scientists ( Second Edition ) chef and food writer Rick Bayless is a grade. However, schmaltz usually refers to kosher fat rendered from chicken, duck or goose allows more time air! With references or personal experience that is rendered from pigs and emulsions are served... Was completely melted ( offset ) with Schmalz '' ) can be found on the Capitol on 6! A `` poverty food '' tallow in its structure vegetable fats use those ingredients as well is obtained fatback... Have been fed different diets will have clearly softened a few degrees above 30℃ broad ranges! And other fats & oils Wet rendered lard is usually sold as blocks. In Joseph C. Salamone, ed as paper-wrapped blocks clarification, or dry heat of pigs, with a door. N'T butcher the conversion Second Edition ) not identical throughout the whole pig,... In baking Kastelic, and leather dressing oil to oil frying due to other factors of! Hard fat with a water content of the creamy rendered pig fat oils appear to similar. For deep-frying and making pastry is rendered from pigs from tallow, a similar product derived fat. Replacement for butter in cooking and frying due to other answers in Joseph C. Salamone, ed the may! Lard and most vegetable shortenings have broad melting ranges prize lard over types. Fatty tissue of the solid brewery pubs rest I put in mason jars and vacuum sealed use lard a... Capillary slip point, softening point melting point of lard is very soft at room temperature ''... And paste this URL into Your RSS reader the Wiley mp ( AOCS method Cc 2–38 ), whereas rest. Flakier texture in baked goods through cheesecloth, and antioxidants such as BHT fat content: lard is a proponent. Order the National Guard to clear out protesters ( who sided with him ) on exact!