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Tenderflake has been known as the ingredient that makes the flakiest pastry. Tenderflake is your "secret ingredient" whenever you want results with that baked-just-for-you personal touch.
Canadians are increasingly concerned about trans fats in their diets. Trans fats, though naturally occurring in animal fat, are also created through a chemical process, which turns liquid oils into a semi-solid form, such as that in shortenings and some margarines. This process is referred to as 'partial hydrogenation'. Partial hydrogenation creates unwanted trans fats in very high quantities. Research shows that trans fats are twice as dangerous for your heart than saturated fat because trans fats boost your levels of 'bad' LDL cholesterol and decrease levels of 'good' HDL cholesterol.
Because Tenderflake Lard is non-hydrogenated, it has only 1% trans fats. Shortenings on the other hand, can have as much as 35% trans fats!
Please note that although the "Non-Hydrogenated" flag has been removed from the packaging, the ingredients in the product itself has not changed and remains as Non-Hydrogenated Lard.
Please reference our policy on "freezer" block protection. Type in Freezer on Home Page - Search Feature |
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