When you eat trans fats, they contribute to the fatty layer inside your arteries. What are some shortening substitutes? It is also used in baking to create tender results. « December Who Takes the Cake Winner: HallieCakes. When shortening will be melted and then added to a recipe in a liquid state, or when it is melted and used for frying, then a vegetable oil could be used instead. So I’m going to tell you what I know completely from a home baker’s point of view. Before it was discovered as baking ingredients, it was used to make soap products. How do I make that not happen. Do you have any other knowledge to add to this discussion? In baking jargon, they are usually called just “shortening”. Vegetable shortening is solid at room temperature, resembling the … On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or general health. I have used coconut shortening sticks – very expensive. So if you’re looking at any of my frosting recipes, I usually use some butter and some Crisco shortening. You can also substitute butter for shortening in baked goods, but sometimes there are also noticeable differences. Shortening & margarine is important in baking as it ensures that the end product is easy to eat, making it an important ingredient in pie crusts. It is typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that … The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. Bakery Shortenings & Margarineavailable in Indian Market: Bakery ingredients pioneers  have developed a variety of bakery shortenings & margarine for the bakery industry. Just wanted to share with my fellow bakers. Important Characteristics of Shortening& Margarine Color For white cakes, the absence of added color in the shortening &margarine employed is considered desirable, so that the color of crumb of the finished cake will not be adversely influenced. Naturally, shortening / margarine imparts 'richness' to the eating quality of the cake. It acts much like butter in icing and baking. Read my full disclosure policy here. First, is it a better product? And I think that’s it! Rose Bakes LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I get these questions all the time. This is because the shortening& margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added. Homeschool Teacher. Ponytails. The sector typically constitutes cakes, breads biscuits, puffs etc. First off, I’m not a food scientist or culinary graduate. The dough, for example cookies, will spread out more while in the oven than it would with shortening. It is made by hydrogenating (adding hydrogen to) vegetable oil, such as soybean or cottonseed oil. Some of the top products available in market areLily Star (Shortening), Lily Lite (Margarine) GSM Classic (Margarine), SSM Magic(margarine), Marvo Excel (Aerated Bakery Shortening), MarvoPride (Aerated Bakery Shortening) , Lotus(margarine), Bakerspet (bakery shortening),Bakersdelite Biscreme (Aerated Bakery Shortening)Goldenspread (Margarine)Mello (Margarine)Mellocreme, Munch Magic , Great Chef to name a few. There are other brands available, but in my experience Crisco is superior and it’s the only brand I use! Ree Drummond's favorite pie crust recipe uses shortening, as do many other recipes that call for making a "short dough," like her Bacon Onion Cheddar Biscuits. While butter is a fat that is often used in its solid form in baking, the term ‘shortening’ rarely refers to butter. Jesus Freak. Shortening is 100% fat. Pink. Uniformity The ability of a shortening & margarine to impart that desirable eating quality is naturally of importance in connection with its use in cake making. Shortening is 100 percent fat, doesn't have any odor or flavor, and does not require refrigeration. Great post. Your frosting will reflect those differences depending on what you use. Shortening. Shortening Substitutes When Baking. Since its 100% fats, they are safe for frying because of the lesser possibility of it popping at high temperatures. It was a little drier and I added more liquid. Specifically, Crisco’s ingredients are soybean oil, full hydrogenated palm oil, palm oil, mono and diglycerides, TBHQ and citric acid. I did a little research and it seems that in other parts of the world, there are similar products. Keeping Qualities  Light, warmth, air, and moisture favor the development of rancidity in fats and oils. Among the shortenings of vegetable origin we have the well-knownhydrogentated fats, which are solid and semi-solid shortenings produced by the proper treating of certain vegetable oil with hydrogen. I did not like the taste, but the family loved it. This means that the cake will retain its characteristic of freshness for a longer period. Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! I also used “Spectrum”, an organic, soy free item. Wife to Richy. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry. Butter has some water content – usually around 85% fat and 15% water (this varies slightly from brand to brand). What is shortening? Loud Music. Generally speaking, here in the USA, “shortening” has come almost exclusively to mean hydrogenated vegetable oil. All Rights Reserved. This additional liquid may change the consistency of the sweets you bake. While technically shortening is any fat that is solid at room temperature, “shortening” typically refers specifically to hydrogenated vegetable oils. Pinning is always welcome & appreciated! Especial care should be taken regarding the storage of butter in order to prevent the development of off-flavors. Production Of Volume The judicious use of shortening & margarine in most types of cake aids materially in the creation of the desired volume, grain, and texture. Also lard is pig fat so it's high in cholesterol. But would my family or friends or clients? Shortening is mainly used for pastry's that aren't meant to be elastic, as in cakes and cookies. It is typically made from vegetable oils, like soybean, palm, or cottonseed. They are just differences you should be aware of if you make a change to a recipe. Mommy to 6 kids. Think of it this way: shortening at room temp is still solid. Functions of Shortening / Margarine in Cake Making Improved Eating Qualities Shortening / Margarine, being a form of oil, does not dissolve in the liquid of the cake batter. Creaming Power and Stability Shortening & Margarine used in cake making should be of such consistency and character that it will cream up well with sugar and eggs, forming with them a smooth, light mass of good volume that will maintain its structure during the addition of the other cake ingredients without breaking down or curdling. I feel like the combination gives the fantastic flavor of butter but the stability of shortening. I taste buttercream all.the.time so I did notice the texture difference. Major types of biscuits popular in Indian market are Glucose, Marie, Cream, Crackers, Digestive, Cookies and Milk. If you use all shortening – it will hold it’s shape really well. Many people replace it with butter and cooking oils. Copyright © 2020 Rose Bakes on the Foodie Pro Theme. Butter is about 85% fat and 15% water. Can I use butter instead of shortening? However, for those of you who can get your hands on high ratio shortening without having to pay exorbitant shipping costs, it may be worth it for you. & Margarines in India are made from oils derived from plant sources Shortening & margarine is mostly used in cakes, biscuits and pastry. Maybe. These petit fours for example… perfection! Shortening is an edible fat that is solid at room temperature. Read more, Copyright ©2017-2020 Food Processing Bazaar. Please note, this post is not sponsored by Crisco or any other brands. When baking, the extra water content in butter may alter the consistency, flavor and/or texture of your baked goods. Hydrogenating oils produces trans fats. A high degree of perfection has been reached in the manufacture of hydrogenated shortenings which are very popular for all baking applications and which possess excellent quality. In baking, technically any fat is considered shortening, whether it's butter, lard, oil or vegetable shortening. When the cake is baked and cooled, this results in the creation of that tender, soft characteristic of the crumb which is so desirable in most kinds of cake. In baking, no steam will be produced with shortening, but it will be with butter, which creates a slightly different effect. Pie crusts and cookies will, therefore, become tenderer. It “shortens” the gluten strands to create flaky, tender or crumbly goods – hence the name shortening. Why? A short dough is one that is crumbly or mealy. Rendered pork fat (aka lard) is a good substitute for vegetable shortening for several reasons. Most vegetable shortening is made with hydrogenated soybean oils or palm oil. … Test Kitchen Tip: Because margarine and buttery spreads contain water, this reduces the fat in your recipe. It’s not really widely used here in New Zealand for baking as we are a very dairy-oriented country. It goes through a special process called hydrogenation so it remains semi-solid at room temperature. www.foodprocessingbazaar.com is a key procurement and reference resource providing a one-stop-shop for professionals and decision makers within the food manufacturing industry. Besides, I’m not convinced that the difference is all that noticeable for the general public. Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. So, let’s see if I can help you answer these questions…. Budget-er. What is Shortening? Not all fats are created equal when it comes to baking. Shortening can interchangeable used in place of Butter / margarine land vice versa with minor recipe changes to get the similar results, however butter needs temperature control. This creates a “short” texture in biscuits and tarts. The number one shortening debate is how it compares to butter, but there are a few important differences. The taste is amazing I think you should give it another try there really is a difference. But if you use all butter, it will soften and not hold it’s shape as well. Trends in Baking Industry : Recently, a lot of bakers have gotten into three dimensional cakes and theme cakes. The shortening & margarine used should not be lumpy or unduly hard. However, most of my US readers just want to know if they can use butter in place of shortening. Shortening is usually semi-solid when at room temperature. Shortening gets its name from the effect it has on gluten production; the fats shorten gluten strands, making baked goods tender and flaky. Shortening is a very saturated fat that is solid at room temperature. It coats the flour particles, so that they do not stick together, thus provides tenderness, improved texture, better eating quality, and also increases the nutritive value of foods. Through this process, a fat of practically any desired degree of hardiness may be secured. Shortening, butter and lard are pretty much interchangeable, but lard does have a distinctive taste that shortening doesn't have. Vegetable shortening gives the scones and also pastry a flaky texture which butter cannot replicate. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). Instead of shortening, you can use butter, margarine, lard or dripping when a solid fat is required — for instance, for working into pastry or dough. When you use it in cookies, they will end up taller since eggs and flour in the recipe will have longer to set before the shortening melts. You can make pie crusts, cakes, donut holes, buttercream frosting, and any other number of recipes with this mostly healthy fat. If you choose to use all butter instead of some portion of shortening, the frosting will be softer. It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. usually helps the dough keep its shape more, besides when its rising or in chemical leaving, when you use baking powder or baking soda. To be clear, this is what I’m talking about: if the recipe called for 1/2 cup butter and 1/2 cup shortening, you could use 1 cup of butter instead for a softer, shortening-free version. I use both butter and shortening in our favorite chocolate chip cookie recipe and they are divine! It will melt (wilt, sag) faster if your cake is in a warm room or outside. This site also contains other affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. I personally can’t deal with Crisco it melted as I was piping it. our favorite chocolate chip cookie recipe. Required fields are marked *. This makes the arteries narrower and less flexible, which raises your risk of heart attack and stroke. Today, the baker is fortunate in being able to secure solid shortenings &margarine which are quite resistant to the development of rancidity provided they are stored & used  properly. For us cake decorators, that means if you use it in frosting, it won’t melt as quickly as butter-based frosting. TIP: (Baking powder and baking soda both … Also, it doesn’t require refrigeration. All images & text on this site are property of Rose Bakes LLC. This kind of shortening is typically made from soybean, cottonseed, or palm oil. Uniformity is also an essential factor. The addition of shortening & margarine to baked goods will contribute to the products remaining soft after cooling. Bakery products are an item of mass consumption in view of its low price and high nutrient value. Because shortening is essentially flavourless, you can use it as a substitute for mostly any other fats in baking or cooking. As a solid fat, vegetable shortening is often used in place of butter or lard in baking or for greasing pans. Instead of using a very unhealthy choice, you can use other ingredients that will … We also prefer our cookies crisp. Vegetable oil is not s great substitute as it is too liquid and … It’s a semi-solid fat with a higher melting point than butter or margarine. But I kept hearing it talked about in cake circles everywhere so I finally bit the bullet and ordered some. Piped buttercream will not hold its shape as well outside of the refrigerator. The thriving Indian is offering significant opportunities for the bakery ingredients market to grow. Then you can draw your own conclusion. Shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. Manufacturers of bakery ingredients such as shortenings & margarines, enzymes, flavors, , leavening agents, and improvers have to ratchet up levels of innovation to enable more productive business outcomes. But for the purpose of today’s post, I’ll say this: when I refer to shortening in any of my posts, I’m talking about vegetable shortening. Pillow Hog. I know shortening sometimes gets a bad rap, but these are not all bad things! One more item I have used is a vegan “butter”. Cutting off from the regularity, bakers are now looking at experimenting with many more ingredients and inculcating them into cake designs. I live in rural Mississippi and I’m already charging more for cakes than most of my competitors. I should note, I stick to American Buttercream for all of my orders, no Swiss or Italian Meringue Buttercreams here. It has a neutral taste, helps baked good retain their shape/texture and is basically 100 percent fat, making it a very high-calorie food. Leave me a comment! My buttercream did seem smoother and creamier when using the high ratio shortening. Just like butter, shortening is a fat and is interchangeable with butter in most baking recipes. I have just started to bake cakes and cup cakes. Probably not. It literally helps make dough shorter (less elastic) due to how its impacts gluten found in wheat/rye/barley flour. I’m not saying it’s always going to be a puddle or anything like that… but it will be softer. Shortening is consideredany fat that is solid at room temperature and used in baking, often to make crumbly pastries or breads. Thank you! Shortening is a semi-solid, plant-derived fat which can be used in place of butter, margarine, or other fats when cooking or baking.Compared to animal-derived fats, it tends to be fairly inexpensive, and also has a long shelf life.Due to its high trans fat content, however, it has been criticized by nutrition experts, leading many manufacturers to reformulate their products. Shortening definition is - the action or process of making or becoming short; specifically : the dropping of the latter part of a word so as to produce a new and shorter word of the same meaning. Or other questions? Cook. Writer. By submitting your information, you agree to our privacy policy. The function of shortening& margarine in baking is to give tenderness to the baked product. With the lower melting point of butter, if you use butter instead of shortening when baking, your cookies will spread out more and be softer. I have a gingerbread recipe that calls for 1 cup of shortening. In fact, it's more similar to lard in consistency because it's basically a fat that remains a solid even at room temperature. Most people use Crisco shortening in baking to prevent gluten formation, which helps make a soft and pliable dough. Where the Sweetex doesn’t do that . If you you’d like to share, feel free to use one image from the article and link back to that post. Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. The Indian bakery industry is dominated by the small-scale sector with an estimated 50,000 small and medium-size producers, along with 15 units in the organized sector. However, some of the well-known high grade types of hydrogenated vegetable shortenings available today poses remarkably good keeping qualities. Comment document.getElementById("comment").setAttribute( "id", "a74c609efa8c4472eb0c41744363a65f" );document.getElementById("bab7346ccd").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat. I’m thrilled that you would like to share something from Rose Bakes! Enhanced Freshness The shortening /margarine which is uniformly distributed throughout the mix mass of cake ingredients coats each tiny particle, thus imparting to the curmb of the finished product a long lasting softness. 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Whether it 's high in cholesterol reference resource providing a one-stop-shop for professionals and decision makers within the food industry. “ shortens ” the gluten molecules, stopping them from cross-linking when liquid is added in fats oils! Some names I found are Trex, Sweetex, Flora White, Copha or Cookeen lesser possibility of popping... / margarine imparts 'richness ' to the conclusion that the cake will retain its characteristic freshness. From the article and link back what is shortening in baking that post on the Foodie Theme! Eating habits of people, bakery products are an item of mass consumption in of! With abundant supply of the refrigerator, chocolate buttercream and this cream cheese buttercream texture in and. In India are made from vegetable oils ’ m not saying it ’ not...