Burroliva is neither an alternative, nor a simple innovation: it is a real revolution.
Perfect for Leavened Products - Pastry - Bread-making - Puff Pastry - Anhydrous Creams - Ice Cream.
Burroliva is a fat solid at room temperature, like butter or margarine, but with a superior ability to incorporate air (essential ingredient in the production of baked goods).
This allows you to use up to 15-20% less fat in the recipe (compared to the fats used so far), with a consequent reduction in caloric content.
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