Currently, it is possible to achieve techniques never thought of before, with the addition of machinery (refiners and dehydrators), ingredients and experience. In this section we have listed the ingredients that allow us to create fatty textures, stabilize them, modify them, emulsify them or dry them; in addition to all those that allow flavor and other textures to be incorporated; to serve them on their own or make endless recipes with them, from puff pastry to confit.