Baking & Snack -june 2022 - 99

properly crystalized enables achievement of the sweet
spot between excellent and inferior bakery shortenings.
How does a reduced saturated fat claim
impact what oils a baker might use?
A saturated fat is one that is comprised solely of saturated
fatty acids. A typical oil is a blend of mono- and polyunsaturates
and saturates. A baker who wants to achieve
a reduced saturated fat claim will likely be guided to a
high-oleic oil and saturated fat blend with or without
emulsifiers. The end product achieved can match up
with full saturate containing shortenings, but the path to
the end product may entail adjustments to the blending,
mixing and baking processes on the baker's part.
How do you help bakers maintain
functionality while achieving a reduced
saturated fat claim?
Stratas Foods has a strong technical service provider
presence in the industry. Our team is available to work
alongside bakery professionals to achieve the desired
output from use of our shortenings.
What are some of the most common issues
bakers face with the shortening/oil in their
formulations?
Too little or too much of the right shortening seems to
be the primary issue involving the shortening component.
In general, bakery ingredients are either tenderizers
or tougheners. Finding the right balance between the
toughening power of the proteins from eggs and flour
and the tenderizing power of the sugars and shortenings
is the common challenge. Working with the Stratas
Foods team is the right step on the journey to reconcile
science with the art of bakery science.
How can emulsifiers aid in the performance of
shortening in baked goods?
Emulsifiers work to bring water-loving and water-hating
components together to achieve a uniform blend. This
helps to translate to cakes that rise just enough, pastries
that puff appropriately to achieve the desired distinct
layers and buttercream-style icings that have the desired
foaming characteristic without slumping or falling off
the cake.
Download the
podcast
Tune into Season 10
to hear best practices
to retaining your
workforce.
Charlotte Atchley,
Editor, Baking & Snack
https://podcasts.google.com/?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mZmFmYWEwL3BvZGNhc3QvcnNz https://podcasts.apple.com/us/podcast/since-sliced-bread/id1493986734 https://open.spotify.com/show/5Vxkt3AnNwbbsKjHKkjifU?si=zMRtbZ49S4W02I6CDbwlDQ

Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
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