I'm wondering if there's a middle ground to be found, in terms of the interplay of solid/more solid fat, and how it behaves at different temperatures, by using a solid (stick-form) dairy and soy-free margarine. (Which is the devil most times, but right now you have issues to work around.)
This might be a time when you have to go for some trials.
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branchandroot
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Date: 2009-05-19 01:55 am (UTC)This might be a time when you have to go for some trials.