Cut In

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In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient. A pastry-blending tool is most often used for this process. The ingredients must not be over blended or a paste will form which will create poor results in the finished pastry.

USDA Nutrition Facts

Serving Size1 oz
Calories680
Protein10g
Total Fat70g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium99mg
Sodium23mg
Cholesterol95mg
Serving Size1 oz
Calories674
Protein8g
Total Fat70g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium96mg
Sodium26mg
Cholesterol99mg
Calories112
Protein13g
Total Fat3g
Total Carbohydrates7g
Dietary Fiber0g
Sugars4g
Potassium349mg
Sodium1200mg
Cholesterol55mg

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