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Hard Butter

Hard Butter. Any fat with a high solid fat index (q.v.) at temperatures under 80¦F (26.7¦C) and a rather narrow melting range of 90¦ to 100¦F (32.2¦ to 37.8¦C), used principally in chocolate coatings (q.v.) for cookies (q.v.) and confectionery (q.v.) products.