Hydrogenated vegetable fat used in pastry for light and airy textures.
Solid fat at room temperature, obtained by partial hydrogenation of vegetable oils, creating a creamy texture ideal for pastry.
Shortening is produced by subjecting liquid vegetable oils to a hydrogenation process that makes them solid.
Improves pastry texture and lightness due to its crystalline structure.
Use shortening in pastry recipes where lightness is desired. Store at room temperature for easy incorporation. Limit consumption due to potential trans fat content if not marked 'trans fat-free'.
Shortening is a practical pastry fat for light textures, but choose one without trans fats.
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