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Baking Ingredients

Baking Ingredients

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Malaysia, Klang
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The role of fats in baked products is principally to impart a smooth mouthfeel and retain softness & moistness in them. Being excellent flavour carriers, fats are also used to enrich baked goods with a delightful variety of aromas & tastes. Traditionally, butterfat is used. Today, you have more choices, namely, margarines, butter oil substitute (BOS), recombined butters & butterblends.

What suitably-performing fats can you use? Besides cocoa butter, there are CBEs, CBRs & CBSs.
In certain applications, such as 'flaky'/laminated pastries, bakery fats function by strengthening dough structure, so that the dough can be stretched during kneading, folding & lamination without 'breaking'.

For baking of bread, buns & rolls, shortenings/doughfats of varying hardness/slip melting points are available for you to select.

Explore how ISF's cake/pastry margarines, butter oil substitute (BOS), recombined butters/butterblends & shortenings/doughfats can add value to your range of baked products.
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