Bakery Shortening Plant
Shortening is any fat that is solid at room temperature. He reason 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.
Muez-Hest offers bakery shortening plant which is designed to meet International Standards.
- Complete Formulation
- Flexible Pipe line arrangement for different application
- Combination of Oils, based on availability of oil in Existing Plant
- Short pastry/ Puff pastry