2, stable shortening-high oxidation stability, used for the processing of biscuits, salt and pepper biscuits and fried foods.
3. High emulsified shortening-adding a large amount of emulsifier, when used in pastry processing, can make the product large in size, good in taste and not easy to age. Its functional characteristics are also good.
Extended data
1, the scientific name of white oil, looks white, like lard. It is one of the special oils in baking industry. It has certain plasticity or consistency and can be used as pastry ingredients, surface spraying or demoulding. It can also be used to make baked goods brittle or soft, so that protein and carbohydrates will not become lumps during processing, thus achieving the purpose of improving the taste.
2. With the increasing demand for shortening in baking industry, the consumption of shortening made of hydrogenated vegetable oil or a few other animal and vegetable oils greatly exceeds that of lard. The abbreviation oil now refers to refined animal and vegetable oil, hydrogenated oil or the mixture of the above oils, which is solid oil after quenching and kneading, or solid or liquid oil without quenching and kneading.
Butter and margarine are similar in appearance, but they can't be regarded as the same category. Margarine generally contains about 20% water. It is edible oil, which can be eaten directly and contains many additives (pigment, essence, etc.). ). Butter has processing characteristics such as plasticity and emulsification, and is generally not suitable for direct consumption, but is used to process cakes, bread or fried foods. ?
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