Roy Basan wrote:

(Ernest Siu) wrote in message news:<2833144d.0401081=
>...
> =20
>
>>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? =20
>> =20
>>
>
>{lots of good info snipped........}
>The bottom line is cost considerations for the particular recipe as
>the vegetable counterparts are lot cheaper than the dairy fat based
>materials.
>Roy
> =20
>
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_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20