Shortening

From creating chocolate and confectionery items to baking sweet or savoury goods and even frying foods, shortening can be used in a number of different ways throughout a commercial kitchen.

More often than not, it is added to recipes that require batters and doughs, as well as dessert fillings, creams and sauces as it can be melted, softened and creamed.

Advantage

whips well with sugar
contains specially selected emulsifiers that improve aeration and create light, stable mock creams and toppings for desserts.
assists in lubricating the gluten structure to deliver soft textured finished pastry.
makes the texture uniform
provides a crumbly structure in the finished product
significantly facilitates the process of forming products
the dough does not stretch longer
finished products remain fresh for a long time

Physical and chemical parameters

Specification

Fat content, % min

Moisture and volatile matters, % max

Acid value, mg КОН/g, max

Peroxide value, ½ О mmol/kg, max

Melting point, °C:

winter (02.10. – 31.03.)

summer (01.04. – 01.10.)

SFC at 20 °С, %

winter (02.10. – 31.03.)

summer (01.04. – 01.10.)

Max shelf life at the temperature from -20 °С to 0 °С, months

Shortening 1 LT*

99,7

0,3

0,2

2,0

w. 33-36

s. 35-39

w. 18-26

s. 22-30

The technical specifications indicated on the website are standard. Custom manufacturing is possible according to customer requirements.

*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2 %.