Shortening 1,top class, 2,used in bread,cakes,ice cream, food industry... 3,NO TRANS FATTY ACID 4,Made by high-tech
Shortening
Why, then, do some recipes call for butter, others for shortening, and some for both? In short, butter doesn’t contain hydrogenated fat, while shortening does. Shortening doesn’t contain water, while butter does. Thus, shortening is more stable at warmer temperatures (due to the hydrogenated fat), and it causes the gluten in flour to expand less (due to the absence of water), making the finished product more tender. In other words, shortening remains solid and malleable in temperature range that’s triple that of butter. When baking, the question you must ask yourself is whether you’re willing to sacrifice the flavor of butter for the ease of shortening.
WHITE SHORTENING
PACKAGE of shortening:
Package 15kg/carton , 15kg/can tinned
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Shortening for food industry
