From the golden color typical of the olive oil that makes it up for more than 80% of the fat part, Burroliva is able to give fragrance and lightness to your products.
Thanks to its lower melting point (27 °) compared to common margarines, products made with Burroliva will be more digestible, leaving the mouth extremely "clean".
The tests conducted show that the consumer can consume even 100% more of foods made with Burroliva than of those made with butter or margarine.
Burroliva can be used effectively as a raw material in baking products, both savory and sweet, as a substitute of traditional fats, without altering their taste and recipe.
Thanks to its quality ingredients and its high nutritional properties, it is the ideal choice for all those who follow a healthy and balanced diet.
Thanks to the absence of cholesterol, gluten and lactose it is perfectly suitable for those with specific needs and food intolerances.
Workability and performance: very high solubility, excellent workability and great ability to incorporate air into the mixes for a high-quality fragrance of the finished product.
Clean label: without palm oil, less saturated fat, without artificial preservatives and hydrogenated fats; it does not contain allergens and is cholesterol-free, also suitable for vegans.
Low impact on the environment: lower CO2 emissions compared to butter and margarine.