THE INVENTION PROVIDES A NON-TEMPERING HARD BUTTER HAVING A GOOD MELTING PROPERTY (MELTABILITY IN THE MOUTH), A GOOD COMPATIBILITY WITH THE CACAO BUTTER, A LOW TRANS-FATTY ACID CONTENT AND A LOW LAURIC ACID CONTENT AND TO PROVIDE A METHOD FOR PRODUCING THE SAME. A METHOD FOR PRODUCING AN OIL-AND-FAT ACCORDING TO THE INVENTION COMPRISES THE STEPS OF MIXING A LAURIN-BASED STARTING OIL-AND-FAT MATERIAL (STARTING OIL-AND-FAT MATERIAL (A) OR SOFT FRACTION (FRACTIONATED OLEIN (A)) OBTAINED BY FRACTIONATING THE STARTING OIL-AND-FAT MATERIAL (A)) AND A NON-LAURIN-BASED STARTING OIL-AND-FAT MATERIAL (STARTING OIL-AND-FAT MATERIAL (B)) SO AS TO RESULT IN OBTAINING A MIXTURE OIL-AND-FAT, AND FRACTIONATING THE MIXTURE OIL SO AS TO RESULT IN OBTAINING A MIXTURE OIL-AND-FAT SOFT FRACTION (FRACTIONATED OLEIN (B)) WHICH CAN BE USED AS A NON-TEMPERING HARD BUTTER AND/OR A MIXTURE OIL-AND-FAT HARD FRACTION (FRACTIONATED STEARIN (B)) WHICH CAN BE USED AS MARGARINE OR THE LIKE. FIG. 1
