Bakery Shortening

Shortening for the right product a bit challenging. The functional properties of the fat affect the properties of the end product influencing characteristics like shelf life, mouthfeel, appearance, and ultimately consumer acceptance Bakery shortening consists of  lowmelting-point liquid oils and higher melting point solid fats that form a soft, plastic material. which undergo ENN PT3 technology designed Surface heat exchanger and PIN rotor unit to give the selective smoothness, spread ability and lubricity as well as crystalline structure..