Vegetable Shortening

Vegetable Shortening

Shortening is specially texturized to impart plasticity and ease of use at ambient temperature. Designed for use in production of breads, biscuits, cookies, pastries, pies, wafers, cream filling and many other bakery products, it is perfect for a broad range of bakery applications. It is formulated to ensure good leavening and tenderizing effect in dough, have white to cream colour in appearance and neutral in taste, and naturally trans fat free.

Category:

Description

Application:

  1. Ideal for short biscuit dough and filling cream
  2. Good choice for frying deep fried products
  3. For baking cake and muffins
  4. Toffee making

Grades : 36-39 / 40-42 / 42-44 / 44-46 / 46-48 / 48-52

Physicochemical properties:

Parameter Method of analysis Specification
Free fatty acid as palmitic Aocs ca5a – 40 0.1%max
Moisture and volatile matter Aocs ca2b – 38 0.1%max
Colour lovibond 5.25’ Lovibond 5.25’ 3.0r max
Slip melting point Aoac cc 3-25 36-39 c

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