In many bakery products, fat is an essential ingredient. Vegetable fats and oils can create the required structure, crunch, melting behaviour and mouthfeel in biscuits, pastry and bread. For example, shortening or cake margarine needs to have enough softness for good distribution in dough or batter, but enough hardness to entrap air bubbles.

In pastry margarine, incorporating the right fat composition allows puff pastry to become flaky, crispy and have the required lift. Cream-filled wafers, on the other hand, can only be cut if the creamy filling fat crystallises at the right speed.

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