Shortening
Shortening is the generic term for edible fats that are used in the manufacture of baked goods . These include fat in doughs and masses , in fillings and toppings (for example the butter in crumble and buttercream ), the drawing fat in puff pastry and Danish pastry , but also the boiling fat in deep-fried foods and the separating fat in baking in tins and on trays . Baked fats have a decisive influence on the optimal mixing of the recipe components, the volume development, the crumb structure and the desired pore size as well as the shelf life of the finished baked goods. The different manufacturing processes for baked goods also require a high degree of technical adaptation of the shortening.
Individual evidence
- ↑ Hans-Gerhard Ludewig: recipe components and their functional properties . In: Wilfried Seibel (Ed.): Fine baked goods . 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8 , Backfette, p. 62 .
- ↑ Areas of application for baking fats from Walter Rau AG