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Description
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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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Baking Ingredients
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