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

(Ernest Siu) wrote in message om>...
> 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?

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

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