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Description
Shortening compounds are composed of deodorised animal and vegetable fats, mechanically blended to give a final product of acceptable elasticity and baking quality. There are two types of solid shortening compounds - general-purpose shortening and bakery shortening (emulsifier-type).
Shortening is ideal for pastry, since it blends well with flour. It can be stored at room temperature for up to a year.
Shortening is ideal for pastry, since it blends well with flour. It can be stored at room temperature for up to a year.
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Shortening Fats
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