Search Results for: Vegetable fats not refined
mascarpone, fresh fruit purée or juice, beer, wine, tea, liqueur, coffee, honey, and maple syrup as well as any sort of syrup or sauce. how to customize: the sugar in swiss buttercream can be replaced, in whole or in part, with an equal weight of toasted sugar as well as any type of raw or semi-refined
french buttercream—think cinnamon, vanilla, lemon, pistachio, espresso, or dark chocolate. what to avoid: because it's made with egg yolks and butter, french buttercream may seem greasy when paired with high-fat ingredients, such as white chocolate, black sesame paste, and so on. as with swiss, it's not...
https://www.seriouseats.com/2020/01/frostings-guide.html
sr. no. description - - - - - - - - - - processing and preserving of meat , , , , , , , , , processing and preserving of fish, crustaceans and molluscs and products thereof , , , , , , , , , processing and preserving of fruit and vegetables , , , , , , , , , , manufacture of vegetable and animal oils
and fats , , , , , , , , , , manufacture of dairy products , , , , , , , , , , manufacture of grain mill products , , , , , , , , , , manufacture of starches and starch products , , , , , , , , , manufacture of bakery products , , , , , , , , , , manufacture of sugar , , , , , , , , , , manufacture...
https://mofpi.nic.in/sites/default/files/fixedcap_regfpi_1.pdf