Religião é Veneno

Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Johnny escreveu:Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Porque a maior parte do leite é água e a maior parte da manteiga é gordura sacou?

Apo escreveu:

Johnny escreveu:Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Porque a maior parte do leite é água e a maior parte da manteiga é gordura sacou?

Não. Pode explicar?

Johnny escreveu:

Apo escreveu:

Johnny escreveu:Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Porque a maior parte do leite é água e a maior parte da manteiga é gordura sacou?

Não. Pode explicar?

Uma coisa desidratada ( e reidratável ) pode virar pó. Base água.
Para dar consistência à um pó de manteiga, teríamos que repor gordura.

Beleza?

Uia! E não é que ecziste?

Butter Powder
Butter Powder

View our complete line of Butter Powder

Butter powder was originally developed for the processed foods industry. When used in baking, butter powder really shines. As it is mostly butter, the flavor really comes through in your baked goods. Butter powder is extremely handy in mixes. Being in a powdered form, it blends easily with the other dry ingredients in a mix. Then, weeks or months later when it's reconstituted, the batter acts just as if you'd added butter. And of course, the end result is a dish or baked good that has a great flavor. You can use butter powder in many of the same dishes where you'd use regular butter. Add butter powder to your cooked vegetables, macaroni and cheese, instant rice or in any cooked dish calling for butter.

Our butter powder is a fine, free flowing powder. By looking at it you'd never guess it's #1 ingredient is butter. Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Butter powder's big advantage over regular butter is it's non-perishable qualities. Butter powder also has an antioxidant added to help keep it fresh. The antioxidants coupled with USA Emergency Supplies' packaging technology gives you a product that remains fresh and wholesome for years after purchasing it.

colaboração de http://realidade.org/forum/index.php?topic=8191.0

Que legal, que legal! E faz o que com manteiga em pó?

Isto me lembra que tem feijão em pó...

Apo escreveu:

Johnny escreveu:

Apo escreveu:

Johnny escreveu:Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Porque a maior parte do leite é água e a maior parte da manteiga é gordura sacou?

Não. Pode explicar?

Uma coisa desidratada ( e reidratável ) pode virar pó. Base água.
Para dar consistência à um pó de manteiga, teríamos que repor gordura.

Beleza?

Então leite em pó não pode ter gordura, certo?

Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Viu, viu, viu?

Johnny escreveu:

Apo escreveu:

Johnny escreveu:

Apo escreveu:

Johnny escreveu:Se existe o leite em pó com gordura (logo, manteiga) por quê não tem a manteiga em pó?

Porque a maior parte do leite é água e a maior parte da manteiga é gordura sacou?

Não. Pode explicar?

Uma coisa desidratada ( e reidratável ) pode virar pó. Base água.
Para dar consistência à um pó de manteiga, teríamos que repor gordura.

Beleza?

Então leite em pó não pode ter gordura, certo?

Nem se compara! Leite em pó tem pouquíssima gordura.
Aliás, a maioria dos leites em pó nem tem gordura.

Apo escreveu:

Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Viu, viu, viu?

Então leite em pó não tem gordura?

Johnny escreveu:

Apo escreveu:

Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Viu, viu, viu?

Então leite em pó não tem gordura?

Sempre achei que tinha nada ou muito pouco. Mas não tem certeza.

Johnny escreveu:

Apo escreveu:

Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Viu, viu, viu?

Então leite em pó não tem gordura?

Resumindo, não existe como desidratar gordura. O que fazem é misturar a manteiga com pó (leite) em quantidade suficiente para deixá-la "seca". O que faz pensar que seja em pó é q quantia de leite ou pó usados em relação à quantidade de manteiga (gordura)

Johnny escreveu:

Johnny escreveu:

Apo escreveu:

Many people say, "I didn't think you could dehydrate fat." And they're right. You can't dehydrate fat as dehydrate literally means to 'remove the water' and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth 'feel' is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.

Viu, viu, viu?

Então leite em pó não tem gordura?

Resumindo, não existe como desidratar gordura. O que fazem é misturar a manteiga com pó (leite) em quantidade suficiente para deixá-la "seca". O que faz pensar que seja em pó é q quantia de leite ou pó usados em relação à quantidade de manteiga (gordura)

Sei lá, mas isto jamais seria um pó. Ficaria uma massa pegajosa, engordurada ou, se pusesse mais leite e pó, não seria mais nem manteiga, e sim, leite.

Bom, não pretendo usar esta meleca mesmo.

Apo escreveu:Que legal, que legal! E faz o que com manteiga em pó?

O mesmo quando se pergunta o que se faz com a goibada em pó. Se come com o queijo ralado.

Realmente é uma pergunta idiota.

Lúcifer escreveu:

Apo escreveu:Que legal, que legal! E faz o que com manteiga em pó?

O mesmo quando se pergunta o que se faz com a goibada em pó. Se come com o queijo ralado.

Realmente é uma pergunta idiota.

Usa-se em misturas em pó para bolo, pães e etc. Por estar agragado ao leite em pó, fica mais fácil a conservação e transporte.