Yes shortening and butter are the same thing.
you make croissant dough like you regular dough with a little more butter and shortning.
shortning is flour
benzaldehyde Benzaldehyde is the primary flavor ingredient used in an artificial cherry flavor. It has nothing to do with butter flavor. As noted below, diacetyl is the most commonly used flavor ingredient in a butter flavor.
Oil, of any kind. Cooled melted butter could be used in a lot of the recipes calling for liquid shortening.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
For texture and flavor
Butter provides better flavor, no question.
it gives the butter its flavor gives it pazzaze
The most common form of artificial butter flavor is a chemical called diacetyl. It is not an animal product.
the butter or whatever flavor is on the kerals in side the bag. When it pops the flavor stays on
Joe's favorite cake flavor is butter cream
UNSALTED BUTTER Flavor in butter is influenced by many factors. Two basic types exist in European and North American tradition: sweet cream, churned from fresh cream, with a mild, creamy flavor and ripened; or lactic butter, made from soured cream, which should have a fuller, slightly nutty flavor.