The blend of the two sole ingredients is carried out mechanically. No thickening agents, additives or chemical stabilizers are used.
Ingredients:
Extra virgin olive oil
Produced directly from olives pressed purely mechanically with no chemical treatment or tampering of any kind.
The beneficial characteristics of olive oil are now widely acknowledged.
Cocoa butter
Produced exclusively via the mechanical pressing of the cocoa seeds. This ingredient too is produced purely mechanically and without the use of chemicals. Characterized by a high nutritional profile, cocoa butter is made up of one third unsaturated fats and two thirds saturated fats. Important studies have demonstrated in fact that the consumption of cocoa butter does not raise cholesterol levels in the blood. Cocoa butter is also ideal in the kitchen. It has a very high smoking point (230°C ,as opposed to animal butter 130°C, and olive oil 210°C).
Burrolio is lactose-free, gluten-free and allergen-free and can be used in organic and vegan products.
Product destinations:
The sensory profile of Burrolio is neutral so it can be used for both sweet and savory dishes. In food preparation it can easily substitute butter and margarine with the substantial difference that, as well as being vegetable based, it contains a high quantity of unsaturated and polyunsaturated fats (70% is extra virgin olive oil).This vegetal cream has a high nutritional profile and is ideal for anyone looking for a vegetarian alternative, lighter, more easily digested and healthier but without forfeiting the taste of real butter.
Characteristics of similar products:
Fats of vegetal origin are richer in unsaturated fats than those of animal origin. Consequently, at room temperature, vegetal fats are liquid whereas animal fats are solid.
Appearance:
Creamy and yellow in color. Because Burrolio is 100% natural (no thickening agents, coloring, stabilizers or other additives) it is sometimes possible for small streaks of white (cocoa butter) to be visible.
Sensory characteristics:
Smell: a delicate aroma of milk butter mixed with the refined fragrance of cocoa butter.
Taste: expectations are fulfilled, thanks to the particular characteristics of cocoa butter, Burrolio melts on contact with the warmth of the mouth, releasing a velvety taste of real milk butter.
Food allergens:
In accordance with article 27, law n.88 of July 7th 2009(published in the Gazzetta Ufficiale on July 14th, ordinary supplement n. 110/L), Burrolio does not contain allergens. Contamination from allergens during the production process is also excluded.
Smoke point:
The smoke point is the temperature at which fatty acids begin to decompose, a process which alters both the nutritional value and the taste and smell of the product.This is a useful parameter when evaluating the stability of a fat during cooking and will depend on its composition. Burrolio has a smoke point of 218°C, higher than the smoke points of butter or margarine (150°C) and extra virgin olive oil (210°C).
Smoke points:
Burrolio 218°C
Extra virgin olive oil 210°C
Butter 150°C
Margarine 150°C
Cooking temperatures for a selection of dishes:
Flakey pastry/jam tart 180°C for 30 mins
Biscuits 180°C for 30 mins
Fried fish/vegetables 190°C
Sautè 140°C
Vegetable quiche 180°C for 60 mins
Browning 140-160°C
Oven-baked pasta 160-180°C
From these examples it is clear that there are no cooking temperatures lower than the smoke point of butter or margarine (150°C) and none higher than the smoke point of Burrolio. This means that the fat breakdown occurs over 150°C, resulting in an alteration of the fat which becomes toxic to the liver. Burrolio does not suffer any such alterations during the cooking process.
Summary of the advantages of Burrolio:
• Higher yield. Because it doesn’t contain water, Burrolio allows the consumer to use 30% less product in comparison to butter or margarine. (100g of butter/margarine = 70g Burrolio)
• Solid at room temperature
• High workability in dough and pastry-making. Preferable even to olive oil
• Very high smoke point
• High nutritional content (only vegetable fat)
• Lactose-free, whilst still maintaining the taste of butter
• Gluten-free
• Contains no additives, preservatives, colorings or stabilizing agents.
How to use Burrolio
Given its nutritional value and versatility, Burrolio is a vegan alternative to butter and margarine.