{"product_id":"azubutter-300g-graisse-vegetale-premium","title":"Azubutter 300g - Premium Vegetable Fat","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eAzubutter 300g Azucren\u003c\/strong\u003e is the premium European reference vegetable shortening for professional cake design, a \u003cstrong\u003edirect alternative to American Crisco\u003c\/strong\u003e and compliant with the strictest EU standards. This 100% trans fat-free white vegetable fat softens, lubricates, and facilitates working with \u003cstrong\u003esugar paste, fondant, pastillage, and gum paste (gumpaste)\u003c\/strong\u003e. Its Azucren formulation, a Spanish brand specialized since 1989, offers absolute taste neutrality and exceptional stability without refrigeration. Convenient 300g format, ideal for product testing or regular production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eAzucren (Spain)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eWhite vegetable shortening\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e300 g (airtight jar)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTrans fatty acids\u003c\/strong\u003e\u003cspan\u003e0% (strict EU standard)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cspan\u003eSemi-solid creamy\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cspan\u003eRoom temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose Azubutter Azucren?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eAzubutter Azucren\u003c\/strong\u003e stands out with 6 major advantages making it the European reference for vegetable shortening in cake design:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e0% trans fatty acids\u003c\/strong\u003e: completely eliminated from the manufacturing process, compliant with WHO and EFSA recommendations. A decisive advantage over traditional American shortenings that still contain TFAs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePartially non-hydrogenated fats\u003c\/strong\u003e: modern technology ensuring nutritional quality without compromising technical performance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbsolute taste neutrality\u003c\/strong\u003e: does not alter the taste, color, or smell of preparations, unlike some entry-level vegetable fats that impart off-flavors\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStable creamy texture 18-22°C\u003c\/strong\u003e: optimal melting point for comfortable handling in the workshop without refrigeration or excessive hardening\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional stability\u003c\/strong\u003e: shelf life of 6 to 12 months after opening at room temperature, without phase separation or rancidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAzucren formulation\u003c\/strong\u003e: Spanish brand specialized in cake design since 1989, European expertise recognized by professional decorators across the continent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full range of Patissland sugar paste, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/pates-a-sucre\"\u003ecomplete sugar paste collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical characteristics\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eAzucren (Spain, since 1989)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eEdible vegetable shortening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eUniform pure white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eSemi-solid creamy at 18-22°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTaste and smell\u003c\/td\u003e\n\u003ctd\u003eNeutral characteristics\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans fatty acids\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePartial hydrogenation\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompliance\u003c\/td\u003e\n\u003ctd\u003eEU standards (WHO, EFSA)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e300 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFood-grade plastic jar with airtight lid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage before opening\u003c\/td\u003e\n\u003ctd\u003eRoom temperature 15-25°C, protected from light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage after opening\u003c\/td\u003e\n\u003ctd\u003e6 to 12 months at room temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRefrigeration\u003c\/td\u003e\n\u003ctd\u003eNot recommended (excessive hardening)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAzubutter vs Crisco: complete technical comparison\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eCrisco\u003c\/strong\u003e is an American shortening that has become the generic name for this product category among cake designers. The \u003cstrong\u003eAzubutter\u003c\/strong\u003e is its modern European equivalent with regulatory and technical advantages:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCriterion\u003c\/th\u003e\n\u003cth\u003eAzubutter Azucren\u003c\/th\u003e\n\u003cth\u003eClassic Crisco\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eSpain (EU)\u003c\/td\u003e\n\u003ctd\u003eUnited States\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans fatty acids\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003ctd\u003eVariable depending on version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePartial hydrogenation\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eVariable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEU compliance\u003c\/td\u003e\n\u003ctd\u003eYes (WHO, EFSA)\u003c\/td\u003e\n\u003ctd\u003eTo be checked depending on import\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability in France\u003c\/td\u003e\n\u003ctd\u003eStandard distribution\u003c\/td\u003e\n\u003ctd\u003eCostly import\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCake design texture\u003c\/td\u003e\n\u003ctd\u003eCreamy 18-22°C\u003c\/td\u003e\n\u003ctd\u003eSimilar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondant softening performance\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConvenient size\u003c\/td\u003e\n\u003ctd\u003e300 g airtight jar\u003c\/td\u003e\n\u003ctd\u003eUsually 450g+ boxes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003ePractical conclusion\u003c\/strong\u003e: for a European cake designer, Azubutter Azucren offers the same technical performance as Crisco with \u003cstrong\u003eguaranteed EU regulatory compliance\u003c\/strong\u003e, stable French availability, and an optimal 300g size for product testing or moderate production. No more need to import Crisco from the United States with shipping costs and customs uncertainties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eApplication 1: softening sugar paste and fondant\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe flagship application of Azubutter remains the \u003cstrong\u003esoftening of hardened\u003c\/strong\u003e, dry, or difficult-to-work fondant. Professional method:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1: sampling\u003c\/strong\u003e - take a small amount (5 to 8 g for 500 g of fondant)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2: tempering\u003c\/strong\u003e - slightly warm the Azubutter between your clean, dry hands to soften it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3: incorporation\u003c\/strong\u003e - gradually incorporate into the fondant while kneading vigorously\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4: kneading\u003c\/strong\u003e - the paste regains its suppleness and elasticity within minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5: adjustment\u003c\/strong\u003e - adjust the amount according to the initial hardness and age of the fondant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden rule\u003c\/strong\u003e: never exceed 2% of the total paste weight (maximum 10 g for 500 g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical benefits observed immediately:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRehydration and regeneration of dry or old pastes\u003c\/li\u003e\n\u003cli\u003eMalleable and elastic texture maintained throughout the work\u003c\/li\u003e\n\u003cli\u003eSmooth rolling without cracks, fissures, or tears\u003c\/li\u003e\n\u003cli\u003eDrastic reduction of expensive raw material waste\u003c\/li\u003e\n\u003cli\u003eSubstantial savings on your sugar paste purchases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePro tip\u003c\/strong\u003e: for already colored fondant, Azubutter \"revives\" the paste without altering its original shade, unlike adding water which creates marbling and color variations. Use on \u003ca class=\"pl-link\" href=\"\/en\/products\/pate-a-sucre-blanc-brillant-250g\"\u003eFunCakes Bright White sugar paste\u003c\/a\u003e or other Patissland sugar pastes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eApplication 2: lubrication for rolling and spreading\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eRolling out fondant and pastillage\u003c\/strong\u003e requires an effective non-stick agent without compromising the final finish. Azubutter is a superior alternative to traditional starch, powdered sugar, or flour:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplication on work surface:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLightly grease your work surface with Azubutter (2-3 g for 40x40 cm)\u003c\/li\u003e\n\u003cli\u003eSpread with absorbent paper in circular motions for an ultra-thin, even layer\u003c\/li\u003e\n\u003cli\u003eFondant or pastillage detaches effortlessly without excessive handling\u003c\/li\u003e\n\u003cli\u003eNo residue of starch or powdered sugar altering the visual appearance\u003c\/li\u003e\n\u003cli\u003eWork surface stays clean and neat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages compared to traditional methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eShinier finish than that obtained with powdered sugar, which dulls\u003c\/li\u003e\n\u003cli\u003eNo change in the color or shade of the paste\u003c\/li\u003e\n\u003cli\u003eBetter subsequent adhesion when covering the cake\u003c\/li\u003e\n\u003cli\u003eTime saved in post-work cleaning\u003c\/li\u003e\n\u003cli\u003eRemoval of sugar dust in the workshop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvanced wedding cake technique\u003c\/strong\u003e: for large pieces (wedding tiered cakes, prestige creations), apply Azubutter in concentric circles from the center outward. This distribution ensures perfect uniformity on surfaces larger than 50x50 cm. See the \u003ca class=\"pl-link\" href=\"\/en\/collections\/wedding-cakes\"\u003ePatissland Wedding Cakes collection\u003c\/a\u003e for complementary equipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eApplication 3: greasing the cookie cutters\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eclean, precise, and professional cutouts\u003c\/strong\u003e with cookie cutters:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1\u003c\/strong\u003e: apply a minimal trace of Azubutter with a small clean, dry brush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2\u003c\/strong\u003e: brush only the inside of the cookie cutters (cutting edges)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3\u003c\/strong\u003e: wipe off excess with a clean paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4\u003c\/strong\u003e: cut your shapes from fondant, pastillage, or flower paste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5\u003c\/strong\u003e: cutouts release without deformation or sticking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEspecially ideal for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHighly detailed complex shapes (lace, arabesques, openwork patterns)\u003c\/li\u003e\n\u003cli\u003eThin letters and slender numbers (pair with \u003ca class=\"pl-link\" href=\"\/en\/collections\/lettres-chiffres\"\u003ePatissland letter and number cookie cutters\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003eMetal cookie cutters naturally prone to sticking\u003c\/li\u003e\n\u003cli\u003eMultiple series cutouts without constant re-greasing\u003c\/li\u003e\n\u003cli\u003eWork with particularly sticky pastillage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGuaranteed result\u003c\/strong\u003e: sharp contours without smudges, perfectly defined angles, ultra-fine details fully preserved.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eApplication 4: gum paste (gumpaste) and sugar flowers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003egum paste (gumpaste)\u003c\/strong\u003e, a noble but extremely demanding material for sugar flowers, particularly benefits from Azubutter’s properties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the work surface:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCompletely prevents sticking during sugar flower modeling\u003c\/li\u003e\n\u003cli\u003eAllows ultra-thin spreading (less than 1 mm) without tearing\u003c\/li\u003e\n\u003cli\u003eFacilitates repositioning of pieces during work\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOn modeling tools:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLubricates veiners for break-free unmolding\u003c\/li\u003e\n\u003cli\u003eGreases \u003ca class=\"pl-link\" href=\"\/en\/collections\/embosseur-outbosseur\"\u003eembossers and outbosseurs\u003c\/a\u003e for perfect imprints\u003c\/li\u003e\n\u003cli\u003eProtects ball tools and bone tools from sticking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOn hands:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA few microscopic traces on fingers prevent unsightly fingerprints\u003c\/li\u003e\n\u003cli\u003eSmooth handling without dough drying out\u003c\/li\u003e\n\u003cli\u003eUltra-smooth finishes on petals and foliage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn relief molds:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBreak-free unmolding of complex molded pieces\u003c\/li\u003e\n\u003cli\u003ePreserves the finest details (veins, textures, reliefs)\u003c\/li\u003e\n\u003cli\u003ePrevents tearing when unmolding deep shapes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional result\u003c\/strong\u003e: ultra-fine details preserved, delicate petals intact, flawless textures worthy of the greatest European cake designers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eApplication 5: chocolate and preparation unmolding\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor all \u003cstrong\u003ecreations requiring delicate unmolding\u003c\/strong\u003e without breakage, Azubutter effectively replaces industrial release sprays:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate molds (silicone, polycarbonate, Tritan):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin layer with brush before pouring tempered chocolate\u003c\/li\u003e\n\u003cli\u003eClean unmolding with preserved mirror shine\u003c\/li\u003e\n\u003cli\u003eCompatible with all professional coatings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCake pop and lollipop molds:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLight greasing for break-free extraction\u003c\/li\u003e\n\u003cli\u003eNo deformation of spherical shapes\u003c\/li\u003e\n\u003cli\u003eSmooth finish without need for touch-up\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3D molds for sugar pieces:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComplex sculptures fully unmolded\u003c\/li\u003e\n\u003cli\u003eModeled chocolate extracted without breakage\u003c\/li\u003e\n\u003cli\u003ePastillage pieces released perfectly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCandy and praline molds:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCost-effective alternative to industrial release spray\u003c\/li\u003e\n\u003cli\u003eControlled application without excess\u003c\/li\u003e\n\u003cli\u003eCompatible with all types of ganaches and fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral procedure\u003c\/strong\u003e: apply a thin layer of Azubutter with a soft brush, spread evenly focusing on corners and reliefs, remove any visible excess, fill according to your recipe, unmold after complete crystallization.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional dosages according to use\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003cth\u003eRecommended dosage\u003c\/th\u003e\n\u003cth\u003eReference\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoften standard fondant\u003c\/td\u003e\n\u003ctd\u003e1% of dough weight\u003c\/td\u003e\n\u003ctd\u003e5 g for 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoften very hardened fondant\u003c\/td\u003e\n\u003ctd\u003e2% of dough weight (max)\u003c\/td\u003e\n\u003ctd\u003e10 g for 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrease work surface 40x40 cm\u003c\/td\u003e\n\u003ctd\u003e2 to 3 g\u003c\/td\u003e\n\u003ctd\u003eUltra-thin layer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrease work surface 50x50 cm\u003c\/td\u003e\n\u003ctd\u003e3 to 4 g\u003c\/td\u003e\n\u003ctd\u003eConcentric circles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrease cutter\u003c\/td\u003e\n\u003ctd\u003eBrush trace\u003c\/td\u003e\n\u003ctd\u003eSharp edges only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUnmold chocolate mold\u003c\/td\u003e\n\u003ctd\u003eThin film\u003c\/td\u003e\n\u003ctd\u003eWith a soft brush\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLubricate modeling tools\u003c\/td\u003e\n\u003ctd\u003eMicroscopic trace\u003c\/td\u003e\n\u003ctd\u003eOn contact areas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eUniversal golden rule\u003c\/strong\u003e: \u003cstrong\u003enever exceed 2% of dough weight\u003c\/strong\u003e for softening. Beyond that, the greasy effect becomes visible and compromises the finish. For 1 kg of very hardened fondant, the absolute maximum is 20 g of Azubutter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield of 300g jar\u003c\/strong\u003e: a full jar allows several hundred uses on cutters, or softening 15 to 30 kg of fondant depending on dosage. Extremely cost-effective investment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAdvanced techniques of professional cake designers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eTechnique 1: Recovery of very hardened fondant\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCut the hardened fondant into small pieces of 2-3 cm\u003c\/li\u003e\n\u003cli\u003eAdd 1% Azubutter (5 g for 500 g fondant)\u003c\/li\u003e\n\u003cli\u003eKnead vigorously 3-5 minutes crushing the pieces\u003c\/li\u003e\n\u003cli\u003eLet rest 10 minutes wrapped in cling film\u003c\/li\u003e\n\u003cli\u003eKnead again for 2-3 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResult\u003c\/strong\u003e: the fondant regains a like-new texture, 100% saving of fondant that would have been discarded\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTechnique 2: Azubutter + CMC combination for structured pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1000 g of white or colored fondant\u003c\/li\u003e\n\u003cli\u003e10 g of Azubutter (1%) for immediate flexibility\u003c\/li\u003e\n\u003cli\u003e5 g of CMC\/Tylose (0.5%) for controlled firming after setting\u003c\/li\u003e\n\u003cli\u003eKnead vigorously for 5 minutes, rest 2-3 hours in airtight wrapping\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResult\u003c\/strong\u003e: maximum flexibility during work + gradual firming after setting, ideal for complex structures and tiered cakes in warm climates\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTechnique 3: Fluid marbling for watercolor effects\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDivide the fondant into 3-4 equal parts colored differently\u003c\/li\u003e\n\u003cli\u003eAdd 0.5% extra Azubutter to each color\u003c\/li\u003e\n\u003cli\u003eKnead each color separately\u003c\/li\u003e\n\u003cli\u003eAssemble the colored pieces without fully kneading\u003c\/li\u003e\n\u003cli\u003eRoll out: the colors blend into smooth gradients\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResult\u003c\/strong\u003e: watercolor effects, organic marbling, subtle gradients impossible otherwise\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTechnique 4: Rolling large wedding cake pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eApply Azubutter in concentric circles from the center outward\u003c\/li\u003e\n\u003cli\u003eUse sparingly: 3-4 g maximum for 50x50 cm\u003c\/li\u003e\n\u003cli\u003eSpread with absorbent paper to even out\u003c\/li\u003e\n\u003cli\u003ePlace the fondant in the center and start rolling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResult\u003c\/strong\u003e: even distribution without dry or greasy spots\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition and nutritional values\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e refined vegetable fats (composition according to manufacturer formulation), emulsifiers and stabilizers compliant with EU standards, natural antioxidants for long-term preservation. No partial hydrogenation, no trans fatty acids.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e may contain traces depending on production line. Always check batch labeling. Gluten-free, lactose-free, milk protein-free, egg-free, nut-free (depending on formulation).\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional values (per 100 g)\u003c\/th\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e900 kcal \/ 3760 kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated\u003c\/td\u003e\n\u003ctd\u003e25-35 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which monounsaturated\u003c\/td\u003e\n\u003ctd\u003e40-50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which polyunsaturated\u003c\/td\u003e\n\u003ctd\u003e20-30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which trans fatty acids\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eDiet compatibility\u003c\/strong\u003e : suitable for vegetarians (check emulsifier origin for strict vegans). Alcohol-free. According to manufacturer declaration for GMO origin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and best usage practices\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore opening\u003c\/strong\u003e : stable room temperature 15-25°C, protected from direct light and humidity. Can be stored for several years in a closed pot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter opening\u003c\/strong\u003e : 6 to 12 months at room temperature under optimal conditions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo refrigeration\u003c\/strong\u003e : cold excessively hardens the product and complicates its use. Store exclusively at room temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControlled humidity\u003c\/strong\u003e : avoid excessive moisture (risk of oxidation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep away from spices\u003c\/strong\u003e : store away from odorous products (possible absorption of smells)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo water contact\u003c\/strong\u003e : never let water come into contact with the product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean and dry utensils\u003c\/strong\u003e : to avoid cross-contamination during any sampling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmediate resealing\u003c\/strong\u003e : tightly close the lid after each use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning the rim\u003c\/strong\u003e : clean the pot rim after use to ensure sealing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSigns of optimal quality\u003c\/strong\u003e : uniform white color without yellowing, smooth homogeneous texture, characteristic neutral smell, no phase separation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePatissland equipment and accessories compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo fully utilize Azubutter in professional cake design, here are the complementary Patissland references:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/pates-a-sucre\"\u003eComplete Sugar Paste Collection\u003c\/a\u003e : all sugar pastes compatible with Azubutter softening\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/pate-a-sucre-blanc-brillant-250g\"\u003eFunCakes Bright White Sugar Paste 250g\u003c\/a\u003e : premium white sugar paste, ideal Azubutter softening\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/embosseur-outbosseur\"\u003eEmbossers and debossers\u003c\/a\u003e: to grease with Azubutter for perfect imprints\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/lettres-chiffres\"\u003eLetter and number cutters\u003c\/a\u003e: to lubricate with Azubutter for clean cuts\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/wedding-cakes\"\u003eWedding Cakes Collection\u003c\/a\u003e: equipment for tiered cakes and large creations\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/colorants\"\u003eFood colorings\u003c\/a\u003e: to use before Azubutter to preserve shades\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCMC \/ Tylose\u003c\/strong\u003e: to combine with Azubutter (formula 1% + 0.5%) for structured pieces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood brushes\u003c\/strong\u003e: for controlled application of Azubutter on cutters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone non-stick mat\u003c\/strong\u003e: ideal work surface for rolling with Azubutter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAbout Azucren\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eAzucren\u003c\/strong\u003e is a Spanish brand specializing in \u003cstrong\u003eingredients for cake design and creative pastry since 1989\u003c\/strong\u003e. Recognized throughout Europe for the quality of its technical products aimed at professional cake decorators, Azucren developed Azubutter with a deep understanding of the specific needs of European cake designers.\u003c\/p\u003e\n\u003cp\u003eThe Azucren range stands out for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrict \u003cstrong\u003eEU regulatory compliance\u003c\/strong\u003e on all products\u003c\/li\u003e\n\u003cli\u003eA \u003cstrong\u003ecake design specialization\u003c\/strong\u003e with dedicated formulations\u003c\/li\u003e\n\u003cli\u003eA \u003cstrong\u003eEuropean expertise\u003c\/strong\u003e recognized by professionals\u003c\/li\u003e\n\u003cli\u003eA \u003cstrong\u003estable distribution in France\u003c\/strong\u003e through specialized distributors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePatissland offers several Azucren references favored by professionals, including \u003cstrong\u003egolden cake trays\u003c\/strong\u003e and \u003cstrong\u003eAzucren cake boards\u003c\/strong\u003e that form the brand's complete ecosystem for event cake design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Azubutter and American Crisco?\u003c\/strong\u003e\u003cbr\u003eAzubutter is the European equivalent of Crisco with guaranteed EU regulatory compliance: 0% trans fats, no partial hydrogenation, compliant with WHO and EFSA. Identical technical performance for cake design, with the added bonus of stable French availability without import fees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the 300g jar sufficient for regular use?\u003c\/strong\u003e\u003cbr\u003eFor weekly cake design production (1-3 decorated cakes per week), the 300g jar lasts 4 to 8 months. For very high-volume workshops, plan for several jars in rotation. The 300g size is optimal to preserve the freshness of the opened product.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Azubutter leave a taste or smell on the fondant?\u003c\/strong\u003e\u003cbr\u003eNo, Azubutter is completely neutral in taste and smell. It does not alter the taste, color, or smell of the sugar paste. It is precisely this neutrality that makes it indispensable in professional cake design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould Azubutter be refrigerated after opening?\u003c\/strong\u003e\u003cbr\u003eNo, refrigeration is not only unnecessary but discouraged. Cold excessively hardens the product and complicates its use. Store at room temperature 18-22°C in the airtight jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much to use for 1 kg of very hard sugar paste?\u003c\/strong\u003e\u003cbr\u003eFor 1 kg of very hardened fondant, start with 10-15 g of Azubutter (about 1 tablespoon). Knead 3-5 minutes, let rest 10 minutes, then reassess. Add 5 g if necessary, never exceeding 20 g total (2%).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Azubutter suitable for vegetarian and vegan diets?\u003c\/strong\u003e\u003cbr\u003e100% plant-based, Azubutter is suitable for vegetarians. For strict vegans, check the origin of emulsifiers on the batch label. The formulation is generally compatible but varies by version.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan Azubutter be combined with CMC (Tylose)?\u003c\/strong\u003e\u003cbr\u003eYes, it is even a recognized professional technique: softening with Azubutter (1%) + firming with CMC (0.5%) for structured pieces that remain stable after setting. Ideal for complex tiered cakes in hot climates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan Azubutter replace butter in traditional baking?\u003c\/strong\u003e\u003cbr\u003eYes, Azubutter replaces butter or margarine in many recipes: American cookies, pie crusts, frostings, glazes. Its high melting point makes it particularly stable during baking and in hot climates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does Azubutter keep after opening?\u003c\/strong\u003e\u003cbr\u003eUnder optimal conditions (airtightly closed jar, stable room temperature, clean utensils), Azubutter keeps for 6 to 12 months after opening without any loss of its technical qualities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Azubutter stain clothes?\u003c\/strong\u003e\u003cbr\u003eLike any fat, Azubutter can leave greasy marks if used excessively. When used correctly in a thin layer, it does not stain and cleans off with warm soapy water. On clothing, pre-treat with dishwashing liquid before washing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e to make a \u003cstrong\u003ehigh couture signature fondant\u003c\/strong\u003e that combines maximum flexibility during work and perfect firmness after setting, mix 1000 g of sugar paste + 10 g of Azubutter (1%) + 5 g of CMC\/Tylose (0.5%). Knead vigorously for 5 minutes then let mature for 2 to 3 hours in an airtight package. This formula is used by award-winning cake designers for their most demanding wedding cakes, ensuring impeccable stability even in hot or humid climates.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"AZUCREN","offers":[{"title":"Default Title","offer_id":52928629342547,"sku":"AZ00719","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/azubutter-300g-graisse-vegetale-premium-azucren-1.png?v=1772162525","url":"https:\/\/patistopsland.com\/en\/products\/azubutter-300g-graisse-vegetale-premium","provider":"Patissland","version":"1.0","type":"link"}