St Auvent Cake, a vegetable fat (78%) with butter, is specially formulated for the preparation of all types of dough, cakes, breads, muffins, cupcakes, biscuits, pies, etc.

Advantages:

Storage: 10 - 18℃

For a better result: Use in ambient temperature (18 - 22℃).

For dough, in the end stage of kneading and before incorporation of the margarine, the temperature of the dough is ideally 24℃.

For the baking of brioche, use heated plates to obtain a better development.