Whether we like to give it a thought or not, no baking activity can be performed without using fats. Be it a cake, biscuit, or croissants, fats are used in all of them to provide the product with the required moisture and tenderness. Not to mention, interesterified specialty bakery fats also contribute to making bakery products rich in flavor, attractive in overall appearance, and even tastier. So, it is an undeniable fact that fats are an integral part of each bakery product, but have you ever given a thought to it why different bakery products call for different fats?
This article will help you explore the same:
First of all, let’s take a look at some of the most common types of fats used in the making of bakery products:
- Lard: This type of fat is well-known to have 100% fat and its source is hog fat
- Shortening: This type of fat is manufactured by making use of hydrogenated soybean oil and different other vegetable sources. It is also made of 100% fat.
- Oils: Vegetable oils are liquid fats that are extracted from oil-bearing seeds that include soybean, flaxseed, corn, or cottonseed. Vegetable oils also contain 100% fat.
- Butter: Butter is made up of 80% fat and 20% water and it is produced by churning different types of creams. Butter has more commercial viability and is available in both salted and unsalted varieties.
- Clarified Butter: It is a type of butter that’s heat-treated to eliminate all the milk solids sediments to bring transparency in its color.
- Margarine: This type of fat is also produced through the use of hydrogenated soybean oil and different other cost-effective vegetable oils. It is made up of 80% vegetable fat and 20% water.
- Cocoa Butter: This type of fat is extracted from cocoa beans. Various bakery fats producers are also devising some methodologies to produce an alternative to be used as cocoa butter replace in various applications.
Why do different bakery products call for different fats?
All interesterified specialty bakery fats are not created equal and they overlap a bit in their roles when used in bakery products. Each fat has a different chemical structure, and therefore different bakery products call for different fats for the following reasons:
- Some fats act as enriching agents
- Some add calorie value to the product
- Some are known to develop flakiness in the product
- Some fats like vegetable oils used as cocoa butter replace better lubricate the gluten
- Some fats prevent the development of gluten toughness, and
- Some fats provide the products with desirable grain and structure.
As per the requirements, bakery product manufacturers use interesterified specialty bakery fats in their range of products.
Mectech is one of the leading manufacturers and suppliers of facilities for producing interesterified specialty bakery fats as well as cocoa butter replace. With more than 45 years within the business, the company has today established itself as the most preferred technology partner of the oil milling units both in India and abroad. In its 45+ years of existence, the company is reckoned as one of the most trusted manufacturers and suppliers of oil milling plants and machinery.