A premium range of trans-free baking fats that provide good crumb structure and improve volume in bread, pastries, and other bakery products. It is also specially formulated for use as frying fats and dough fat to prepare breads, biscuits, pastries and other yeast raised dough to improve the texture and shelf life of the baked products.
RBD Palm Oil Shortening are non-lauric fats with high resistance to oxidation and are specially texturized products with low specific weight to impart good plasticity, smooth consistency to facilitate mixing, good leavening, and tendering effect in all doughs based products. Manufacturers prefer to use Palm Oil Shortening in doughs and batters in order to impart a crisp and crumbly texture to baked products and increase the plasticity or workability of dough.
- Free of trans fatty acid
- Good oxidation stability
- Various ranges for specific climatic conditions
- Excellent functionality across a variety of applications
- Cake and bread
- Short pastry
- Danish pastry
- Puff pastry