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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INGREDIENTS - Fats

The major functions of fats in baked items are: • To tenderize the product and soften the texture. • To add moistness and richness. • To increase keeping quality. • To add flavor. • To assist in leavening when used as creaming agents or when used to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has different properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavor, and its ability to form emulsions.

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