The physical properties most sought after are improved batter aeration, good dough plasticity, workability, and improved resistance to staling in bread. Shortening in baked products also function to shorten the gluten to give desired mouthfeel. WILSHORT series offer perfect solutions for our customer's wide range of applications. Texturised shortenings made from fully refined vegetable oil and its derivatives. They are excellent for use in various bakery applications such as breads & buns, cakes and biscuits.
Slip Melting Point: 47–50°C
The physical properties most sought after are improved batter aeration, good dough plasticity, workability, and improved resistance to staling in bread. Shortening in baked products also function to shorten the gluten to give desired mouthfeel. WILSHORT series offer perfect solutions for our customer's wide range of applications. Texturised shortenings made from fully refined vegetable oil and its derivatives. They are excellent for use in various bakery applications such as breads & buns, cakes and biscuits.
Slip Melting Point: 47–50°C
