INGREDIENTS - Regular Shortenings

These shortenings have a fairly tough, waxy texture, and small particles of the fat tend to hold their shape in a dough or batter. Regular shortenings can be manufactured to varying degrees of hardness. They have a good creaming ability.This means that a good quantity of air can be mixed into them to give a batter lightness and leavening power. Also, this type of shortening melts only at a high temperature.

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INGREDIENTS - Shortenings

Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product. However, we generally use the word shortening to mean any of a group of solid fats,usually white and tasteless,that are especially formulated for baking. Shortenings generally consist of nearly 100% fat. Shortenings may be made from vegetable oils, animal fats, or both. During manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats. Because shortenings are used for many purposes, manufacturers have formulated different kinds of fats with different properties.There are two main types: regular shortenings and emulsified shortenings.

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