Experience the best of baking
Experience the best of baking
Shortening in the dough of bread and buns provide lubricity to delay the staling process, improves the texture, mouthfeel and taste through the product life.
We have a range of shortenings for different textures and ambient conditions to offer you the best alternatives.
BREAD AND BUNS
Excellent crumb structure and lubricity for bread applications
Non hydrogenated special vegetable fractions
Provides excellent gas retention
Improved slicing
Excellent heat resistance
Packaging: 25 kg BIB
Multipurpose bakery fats in a whole range of textures
Non hydrogenated vegetable fats
Good lubricity and softer texture in bread
Available in medium and hard textures and different melting points
Dough and filling bakery applications
Cold and warm weather versions
Packaging: 1x 20 kg / 25 kg BIB
Superior Lubrication
Excellent dough handling
Improved slicing
Excellent crumb structure
Soft texture
Prolonged freshness
Optimal oxidation stability
Extended shelf life
