Bakery Shortening

Bakery Shortening means 'Vanaspati' meant for use as a shortening or leavening agent in the manufacture of bakery products. In other words, any fat that is used for baking and which is solid at room temperature are called 'Bakery Shortening'. The word 'Shortening' is used as it promotes a "short" or crumbly texture.Bakery Shortening generally has a higher smoke point than butter and margarine, and may have 100% fat content, compared to about 80% for butter and margarine. In todays fast paced world, Fast Food has multiplied the demand for bakery shortenings for the fact that Bakery Shortenings imposes the film of fat through the baked food in a manner that the protein & carbohydrate components do not cook to hardened mass.