Shortening
Bakery shortening
All-fat shortening for biscuits, cakes and frying — tender eating quality with oxidative stability.
Bakery shortening is based on refined palm oil and its fractions, is 100% fat, and has a slip melting point of 34 to 44 °C. It is used for biscuit tenderness, cake aeration and continuous industrial frying, with frying grades reaching a smoke point of at least 200 °C.
Our shortening is built on refined palm oil and its fractions, with crystal control giving a fine, plastic texture. In biscuits and short pastry it interrupts the gluten network for a tender bite; in cake systems it helps aerate and then stabilise the batter for an even, fine crumb.
For frying, high-oxidative-stability grades give long fry life, a high smoke point and a clean finish, suited to continuous industrial fryers.
Applications
- Biscuits and short pastry
- Cakes and muffins
- Continuous industrial frying
- Bakery mixes and frozen dough
Packaging
- 15 kg carton with liner
- 25 kg carton with liner
- 200 kg drums or bulk road tanker