Bakery, Shortening & Margarine Plant
1) Our Process
Shortening is any fat that is solid at room temperature. the reasons it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used. Although butter is solid at room temperature and is frequently used in making pastry the term “shortening” seldom refers to butter but is more closely related to margarine.
Fostechno offers bakery shortening plant which is designed to meet International Standards.
A common method for production of margarine today comprises of emulsifying a blend of vegetables oils and fats which can be altered using fractionation, interesterification along with hydrogenation or cutting edge interesterification by enzymes. This process is conducted with dairy or non-dairy ingredients. The mixture is cooled till it becomes solid and then processed to improve its texture.
Contemporary margarine types can be produced from many vegetable fats. Commercially available margarine can range from 70 to 85 % fat content.
Fostechno offers bakery shortening plant which is designed to meet International Standards.
A common method for production of margarine today comprises of emulsifying a blend of vegetables oils and fats which can be altered using fractionation, interesterification along with hydrogenation or cutting edge interesterification by enzymes. This process is conducted with dairy or non-dairy ingredients. The mixture is cooled till it becomes solid and then processed to improve its texture.
Contemporary margarine types can be produced from many vegetable fats. Commercially available margarine can range from 70 to 85 % fat content.
