Fats Spec Sheet Also known as specifications for fats What is a Fats Spec Sheet? A fats spec sheet is a document which defines and communicates the technical requirements for fats and oils that bakery suppliers must comply with. Along with specifications for wheat flour, liquid whole eggs, or yeast, a spec [...]
Fat Also known as food lipids What is fat? Fat is a natural component of many animal- and plant-based foods. It provides bakery products with many desirable attributes such as flavor, tenderness, mouthfeel and nutrition.1 Some commonly used fats in baked goods are:2 Lard Shortening Oils Butter Clarified Butter Margarine Cocoa Butter [...]
Shortening is used in baking to create flaky pie crust. Shortening Also known as Crisco® or Fat What is Shortening? Shortening is an edible fat that is solid at room temperature. It shortens the gluten strands in wheat, which provides three textural attributes in baked goods: A short bite A lubricative moist texture [...]
Saturated fat originates mainly from animal sources and remains a solid state at room temperature. Saturated Fat What Are Saturated Fats? Saturated fats are triglycerides lacking double bonds between the individual carbon atoms composing the fatty acid chain. In other words, the chain of carbon atoms is entirely saturated by [...]
Unsaturated Fats Also known as Monounsaturated Fat, MUFA, PUFA What are Unsaturated Fats? Unsaturated fats include monounsaturated fats and polyunsaturated fats. Fatty acids in unsaturated fats contain double bonds and predominately 18 carbons, though 10-14 carbons is possible. Monounsaturaed fats, or MUFA (monounsaturated fatty acid) contain fatty acids with one double bond. Polyunsaturated [...]
