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Shortening is a fat product that can be made 100 percent from vegetable fats and oils. It is commonly used to replace butter within baking procedures and is dairy free. The lack of water content within shortening reduces the risk of products going soggy, ensuring they remain crunchy and sturdy for longer periods. Unlike oil, shortening remains solid at room temperature allowing it to be stored and stacked. Bakery shortening contributes to a softer, fluffier texture with golden colour with consistency.
Margarine is basically an emulsification of water in fat, resembles butter in appearance, character and composition. The fatty phase is normally a mixture of vegetable oils and animal oil and fat and aqueous phase skim milk or water or mixture of them. Small quantity of other ingredient such as salt, flavour and emulsifier may be incorporated through either of faces. There are various types of margarine for specific application of which most popular are table industrial and pastry margarine.
The raw materials for the manufacture of margarine/bakery shortening are vegetable oils such as palm, sunflower and soya bean oils. Vegetable Oils consists of Glycerine & Fatty Acids.
The most common, naturally occurring fatty acids are oleic acid and linoleic acid which are both unsaturated. Unsaturated oils have low melting points and some are relatively unstable to oxidation. Higher melting points and greater stability are achieved by the conversion to margarine by the process of hydrogenation where hydrogen reacts with carbon
Table Margarine
Soft Margarine Tub, With The Following Characteristics:
- Temperature Emulsion Tub Soft Margarine About 95 – 105 degree F (35 To 40.6 degree C ).
- Form Of Soft And Can Still Smeared At Temperatures 5 - 10 degree C .
- The Product Is Too Soft, Therefore, Wrapped In A Plastic Tub Or Plastic Cup Which Is Equipped With Adhesive Cover.
Margarine, With Characteristics As Follows:
- Temperature Emulsion Stick Margarine Adjusted And Regulated Under The Body Temperature At 100- 105 degree F (37.8 To 40.6 degree C).
- Can Be Smeared At Temperatures 20 – 25 degree C.
- More Rigid Than White Butter (Shortening).
Industrial Margarine
Margarine industry is designed for bakery and pastry industry. Made from vegetable oils that have been purified. Applications recommended for biscuits, cake industry and bakery. It is slightly harder than table margarine. Industrial margarine used for bread and cake mix. Margarine should be stored in a dry and cold environment at a temperature of about 30 degree C.
Puff Pastry Margarine
The puff bakery is very from the normal Industrial Bakery Shortening/table margarine and Industrial margarine the function of puff pastry margarine is as a protective layer between the layers of cake batter.
Cream Margarine & Shortening
- Best texture, consistency & Plasticity.
- Intimate mixing of Oil Phase, Water Phase.
- Best Quality & Hygienic Final Product.
- Cost Effective Operation & better productivity.
- Simple & Low maintenance .
