Many of the food uses of oils and fats depend on the consistency or body. A simple example – you can’t pour margarine or butter on salad, and you can’t spread olive oil on bread. A solid character to a varying degree is necessary in fats for margarine, for bakery products, for ice cream. Historically, […]

Read more ...

For baking,  the characteristics of fat are important in the formulae for pastry fat. If liquid oil is used, it will fail to coat the flour particles efficiently because it has a tendency to form droplets. A fat blend must have small crystals and a smooth easily spreadable texture. Palm oil is very effective as […]

Read more ...