High viscosity water-in-oil emulsified vegetable fat. Specially prepared fat for use in bread and other yeasts goods to improve keeping quality and texture. The consistency is adjusted to cope with seasonal variation. Soft, pliable fat that will easily mix through the dough using conventional or high speed mixers.
(30+5ºC)
270 days
Paste, White paste-like texture
Soy, Soya Products
Replaces shortening at a lower dosage (50 – 70% of standard shortening dosage)
Water, Vegetable Fats (Palm Based) (Hydrogenated), Sugar, Permitted Emulsifier (E475)
Replaces shortening at a lower dosage (50 – 70% of standard shortening dosage)
Water, Vegetable Fats (Palm Based) (Hydrogenated), Sugar, Permitted Emulsifier (E475)
