Shortenings; Clients are able to develop specialized shortening formulae for particular uses

 


Shortenings Market



To give baked goods a crisp and crumbly texture and to make doughs more flexible or workable, most doughs and batters contain fats and oils of either animal or vegetable origin. Shortening is a cooking ingredient that helps produce flaky, and tender baked goods. As shortening is 100% fat, as opposed to butter and lard's about 80% fat content, it produces extremely delicate cakes, cookies, and pie crusts. Butter, lard, vegetable oils, processed shortenings, and margarine are significant commercial shortenings. In particular, roll-in shortenings are designed for use in puff pastry, which is formed by spreading one layer of shortening over a layer of dough.

Mono and diglycerides, which act as emulsifiers, may be present in the amount of 5 to 8 percent in shortenings used for frosting and cakes, where performance is critical. Since they create complexes with the amylose component of starch, saturated monoglycerides are favoured in cake Shortenings because they result in softer crumbs and a finished product with a longer shelf life. When one layer of filler mixture is sandwiched between two pieces of cookies or wafers in a baked product, filler shortening is employed. In pie recipes, shortening serves the purposes of lubricity and softness rather than aeration and does so without appreciably altering the flour's capacity to absorb liquid.

Pie crust shortening avoids sogginess and tenderises and shortens the crust. The flakey texture of pie crust is caused by the shortening's grainy crystal structure. Fats that are enclosed in a covering material are known as dry shortenings. They come in pellet, powder, and free-flowing starch-shortening form for sale. The pellets have a tougher fat coating over a mushy fat interior. These goods are reasonably simple to distribute and store. By encasing fat in a substance that can be dried, such as microcrystalline cellulose or water-soluble protein, powdered shortenings are created.

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