The role of butters, margarines and specialty fats in professional baking
Fats play an important role in the production of bread and confectionery products. For structure and texture, they have the strength and plasticity to build up the finely laminated, flaky, crisp and light structure in viennoisserie and puff pastry, while supporting dough development and ‘slice-ability’ in baked bread, and giving volume and texture to cakes.Â
The advantages of fats are also realised in the extended shelf life of baked goods too, as they slow down the staling process by coating starch granules which slows down the moisture loss and starch retrogradation (staleness). This keeps baked goods softer, moister and fresher for longer, while also contributing to improved richness in flavour and tenderised texture. It makes a difference which fat is used in the recipe and there is no easy one to one substitution.
How can Bakels butters, margarines and specialty fats help you?
As experts in bakery and confectionery solutions, our fat-based products are made to exceptionally high standards throughout the world. They meet the requirements of craft bakeries and can also be tailored to specific industrial requirements. The Bakels global assortment includes innovative specialty fats, aligned to evolving consumer trends and demands and margarines, blends and shortenings to assist customers achieve consistency and peace of mind.
Iconic global brands include Rollex, enabling you to create superior pastry products such as croissants, Danish and puff pastry products with traditional french Viennosserie qualities which are delicious and sophisticated. Masterfat is a reliable vegetable fat for consistent bread applications, while Eminex is a general purpose vegetable fat containing a proportion of high slip point fat for the traditional Chorleywood dough process. What is consistent is that Bakels solutions provide the reliable ingredients you need to produce top-quality products time-after-time.
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