Fats resolidify and greasiness decreases. Depending on the fat, however, the product could become hard and waxy, as is the case with puff pastry made with a high-melting fat. Sugars recrystallize on...

Fats resolidify and greasiness decreases. Depending on the fat, however, the product could become hard and waxy, as is the case with puff pastry made with a high-melting fat.

Sugars recrystallize on the crusts of low-moisture, high-sugar products, such as cookies and certain cakes and muffi ns. This gives these products a desirable crunchy crust.