Bratpulver Paudar – what is the cave of the lionsproduct any good?


Who does not fry the meat or vegetables in the pan sharply, always fighting with the same Problem: It is injected, and the fat is not only on the stove, but also on the work plate.

“That ought to be solved”, thought John Schmidt, and Deniz Beautiful. The two young entrepreneurs met by chance on a fat powder is made from cocoa butter to Fry. That had from their point of view, but some disadvantages, so you did a little more research on an Alternative. And created their newest product: “Paudar”, a herbal Brattfett to Sprinkle.

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a promise of The Product: easy to use, almost no annoying fat splashes, neutral in taste and 100 percent vegetable. It consists of palm oil from sustainable cultivation, from Salnuss, a fruit of the Shorea, which grow mainly in India and from sunflower lecithin to prevent the spraying. Lecithin is used as an auxiliary substance. The product consists of about 70 percent saturated fatty acids and 30 per cent from single and multiple unsaturated fatty acids. The Benefits? The consumer use less fat than with normal vegetable oil, the fat splashes are reduced to a Minimum, and you get perfect grilling results – crispy on the outside, juicy on the inside – with little fat. The information of the manufacturer. In addition, it should be highly heatable. But what really is it? We have tested the product.

What is the nutrition expert of the “Paudar” holding

In terms of splashes of Fat keep the young entrepreneurs what they promise. Who often meat is frying, you know the splashes on the cooker, the work surface or the kitchen back wall. With this product, they are very low, almost non-existent. The dosing is also easy, and the box can be good in the spice rack store.

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But one needs the really? Nutrition expert Dagmar von Cramm sees the product as more of a “Gimmick without health more benefits”: “If I want something brown, then I use some soy oil, even peanut or olive oil. Since I have acid is a much better fat mixture as on a Palm, and Salfett. And the smoke point I can’t reach as well. Since I’m also low in fat because it is liquid. Clearly, I could brush the Steak with Oil. But to be honest: We don’t know that low fat is necessarily healthy. I would rather give a little Oil in the pan and then I fry.”

The founder of “Paudar” don’t see your product but not dogmatic, you do not want to make a lump sum against conventional Oils or nutrient fats. It’ll give you the “optimum frying fat for the economical consumption”. Who would not want to go without the taste of olive oil, can Refine the dish after the Roast with the Oil of his choice, the founder.

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Steve King
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