Ghee and shortening are different ingredients.

The full name of shortening should be: margarine for shortening products.

A, ghee:

Ghee (butter oil substitute) anhydrous margarine is ghee. It is an anhydrous fat product derived from margarine with the rapid development of the baking industry. Ghee generally does not contain water, does not contain salt, is the golden color of natural cream, with a rich creamy flavor. And it usually contains a moderate amount of emulsifier with good emulsifying properties.

Two, shortening products margarine

Shortening products margarine (margarine for puff pastry and Danish bread) muffins is a product that does not require chemical bulking agent, its puffing effect is mainly by the dough wrapped in eight of the margarine and baking on the water vapor. The muffin is a product that does not require chemical bulking agents.

1, this kind of margarine and dough by many times of intense rolling and overlapping, in order to form a neat rule of the oil and crust levels, into the oven when the heat of the melting fat produced by the water vapor tension of the crust layer by layer to expand. Its excellent ductility and plasticity can withstand the violent process of repeated rolling and folding without cracking. Therefore, the melting point of this type of fat is generally higher, and at the same time can be good;

2, shortening Maggie Lynn: the margarine contains a higher melting point of animal butter, used as pastry, shortening bread and expansion of multi-layered products, generally containing no more than 20% of the water is preferred.

1) Product characteristics: Selected fresh fats and oils through special processing, the fat organization is fine and pure, with good ductility, plasticity. It is easy to be operated, so that the shortening products are large, distinct, even organization, fluffy and delicious, no greasy feeling. 2) Product use: making various types of shortening pastries, muffins, Danish bread and pastries. 3) Storage conditions: placed in a cool place at room temperature.

Expanded Information

The ingredients of ghee include: edible fats and oils, food emulsifiers, antioxidants, flavors and colors. Ghee is made from the same fats and oils as shortening. The processing of ghee is the same as margarine. There are usually two types of ghee, one is a solid plastic state, the other is a transparent liquid, called liquid ghee. Liquid ghee is mostly used in chiffon cake, sponge cake and so on.

Liquid ghee raw material fats and oils are mostly liquid fats and oils, such as lightly hydrogenated vegetable fats and oils or non-hydrogenated edible vegetable fats and oils or liquid fats and oils that have been fractionated to remove hard fats. Solid ghee has a wide range of physical properties and a strong flavor, and can be used in a variety of processed bakery products such as breads, cakes, cookies, and so on.

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