low fat fat; process for preparing low fat fat; process for the preparation of a Viennese bakery, confectionery and / or pastry product; and use of a low fat fat

摘要

summary low fat fat; process for preparing low fat fat; process for the preparation of a Viennese bakery, confectionery and / or pastry product; and use of a low fat fat the present invention relates to a low fat fat obtained by replacing a portion of the initial vegetable and / or animal fat with a non-animal feedstock, microalgae, and their uses as a new product in the fields of Viennese bakery and / or confectionery and / or pastry. 1/1