Bakery Shortenings

Baking fats (shortenings) are fat products used in bakery and baked confectionery products (cakes, tarts, cookies, sponge cakes, biscuits, etc.), where flour is the basic component. Shortening is a very important ingredient, since its share in the most bakery products ranges from 10 to 50%.

BMB Margarine's BAKEFAD 02 baking fat due to specially designed composition that includes emulsifier improves the bakery products in the following properties:

improves organoleptic qualities of finished products adding them friability and softness
facilitates dough aeration required for its loosening and increase in volume
provides desired sponginess and texture
slows down the process of product staling due to prevention of gluten particles adhesion (acts as a lubricant)
increases moisture retention that extends the shelf life of ready products

BEFILING 01 fat is recommended for production of fluffy baked confectionary products (sponge cakes and tarts). Specific feature of this product is the implementation of special emulsifying system which improves fat dispersion and air retention.

BAKEFAD 02 (details>>)

BEFILING 01 (details>>)