Description
Shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. Important commercial shortenings include butter, lard, vegetable oils, processed shortenings, and margarine.
Benifits
- Reduces risk of cardiovascular disease.
- Enhances baked goods' texture and flavor.
- Ideal for high-heat cooking methods.
- Contains no trans fats when hydrogenated.
- Suitable for frying, grilling, and sautéing.
- Improves shelf life of food products.