Anhydrous ghee is a yellow fat made from butter, also known as butter, that does not contain water, salt, or other harmful chemicals, and has good whipping and shortening properties.

Anhydrous ghee is mainly used to make food products, such as: bread, cakes, cookies, etc. It can also be consumed as cooking oil, except that the taste is not the same as ordinary cooking oil.

The difference between anhydrous ghee and shortening

1, the raw material is different: anhydrous ghee to refined animal and vegetable fats and oils as raw materials. Shortening refers to refined animal and vegetable fats and oils, hydrogenated oils or a mixture of these fats and oils.

2, the aroma is different: anhydrous ghee has a good aroma. Shortening has a milky flavor.

3, different characteristics: anhydrous shortening solid, fine crystals, good whipping. Shortening solid, including plasticity, caseinization, shortening, emulsification, water absorption.