MOQ :
5 MT

Shortening

Premium bakery shortening supplied as solid / semi-solid blocks. Designed for plasticity, aeration, and oxidative stability—delivering tender crumb, layered flake, and moist bite across baked goods, confections, and prepared foods.

Functions :
  • Texture improver

  • Moisture retention

  • Shelf life extender

Download Shortening Catalog and TDS File :
Distributed in :
IBC
Custom
Sack
Bulk
Drum
250 kg
Gallon
5 kg

Shortening Applications

Shortening is used in several instances across different industries such as :

Bakery
Confectionery
Margarin Shortening
Margarin / Shortening

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Bakery

Industrial & Artisan Bakeries

Consistent machining, volume, and softness.

Desserts

Confectionery & Coatings

Glossy, stable textures with predictable melt.

Prepared Foods

Moisture retention and stability through heat/hold.

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How It’s Made (process)

  1. Oil selection: Refined vegetable oils/fractions chosen for target saturation and oxidative stability.

  2. Primary production: Interesterification and/or blending to achieve the desired melting and solid fat content profile.

  3. Crystallization: Controlled cooling and agitation to build beta-prime crystals for plasticity and aeration.

  4. Finishing & block-forming: Tempered, portioned into solid/semi-solid blocks, and wrapped for handling.

  5. Standardization/QA: Slip melting point, SFC curve, peroxide/FFA, and texture verified; COA issued.

Suggested Dosage

General: Use as the fat phase per formula; trial recommended.

By application

  • Laminated pastry (on flour): 20–50% (laminating fat)

  • Cakes & muffins (on flour): 10–25%

  • Cookies/biscuits (on flour): 10–30%

  • Savory fillings/processed foods (in formula): 3–15%

  • Margarine / Shortening blends: q.s. to target plasticity/SFC

The beta-prime crystal form gives superior aeration and a fine, tender crumb.

Table of Details

Title
Info
Form
Solid / semi-solid blocks
Appearance
White to pale cream; smooth, plastic

A tuned SFC curve controls melt-in-mouth without waxy afterfeel.

A tuned SFC curve controls melt-in-mouth without waxy afterfeel.

The beta-prime crystal form gives superior aeration and a fine, tender crumb.

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