1 First of all, it is common shortening-it has a wide range of plasticity and many functional characteristics of shortening, and is used in bread processing industry.

2. Secondly, stable shortening, which has high oxidation stability, is used for processing biscuits, pretzels and fried foods.

3. Then there is the high emulsified shortening-the emulsifier is added in a large amount, which can make the product large in size, good in taste and not easy to age when used in pastry processing. Its functional characteristics are also good.

4. To sum up, different models have different functions according to different situations.