Bakery products - Effect of fat addition/emulsifiers - Available fats
8 important questions on Bakery products - Effect of fat addition/emulsifiers - Available fats
What is butter fat?
- Consists of flat crystals.
- Because of their flat shape, the butter crystals tend to spread and layer very easily, forming flaky layers.
- It is hard and brittle when cold
- Melt easily
Which 2 shortenings exist?
- Regular
- Emulsified
What are regular shortenings?
- Melt at high temperatures
- Have good creaming ability
- Used in pastries, biscuits, cakes and breads
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
What are emulsified shortenings?
- Soft shortenings
- Spread easily throughout a batter and quickly coat the particles of sugar and flour
- Because they contain emulsifiers, they can hold a large quantity of liquid and sugar.
- They are often used when the weight of the sugar is often greater than the weight of the flour.
- Their use results in a smoother and finer texture of cake with more moisture. Also used in icings.
Which 2 margarine types exist?
- Cake margarines
- Pastry margarines
What are cake margarines?
What are pastry margarines?
What is the difference between butter and margarine?
- Butter forms flat crystals
- Margarine forms small fat globules
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
![Trustpilot Logo](/images/design_2020/lp/clp-trustpilot-en.png)