Fluffo Shortening, 1960s
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Transcription: Narrator Why did we bake ribbon into pie crust? 0:02 To show you Fluffo makes pie crust so delicate 0:05 you can even see the separate flaky layers 0:09 Pie crust that's flaky all the way through. 0:12 Because of Fluffo, 0:15 the shortening that's refined four separate times, 0:17 makes pie crust so delicate 0:21 you can even see the separate flaky layers. 0:23 Easy, with Fluffo. 0:26
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Original permalink · Record added 2025-04-22 23:10:25