Baking Theory Notes: Fats

Fats:

Clarified Butter By Chiot's Run

Fat added to yeast dough lubricates



+Lard

1. Hog fat or other animal fat.

+Molecular Modified Lard

1. deodorized
2. consistency is changed
3. High Plasticity range
4. Good for pastry

+Standard Shortening

1. Original Blend
2. hard oils + soft fats
3. Animal fats + Vegetable Fats
4. Not hydrogenated

+Hydrogenated Shortening
[end result is Trans fat = solid fats higher in fatty acid.]

1. Chemically altered
2. saturated with hydrogen
3. Hydrogen atoms attach to fat molecules, become stable [firm]
4. Made up of vegetable oils [ example ---palm, soybeans, rabeseed, canola]
5. vegetable oil alone is harder to use
6. harder to store, turns rancid quickly.
7. final product = better storage
8. Easier to build plasticity

+Fluid Shortening

1. Made from Tropical oils or mutton fat.
2. Combo of oil + hard fats + emulsifiers
3. Sold in a tin can.

+Emulsified Shortening Added to bread it aided in the shelf life, inhibits the staling process.


Mono- & Di-glycerides = Surfactant

• A Surfactant enables you to mix un-mixable compounds
• A Surfactant lowers the surface tension of whatever solvent you add it to.
• A Surfactant, if used , can cause you to add a higher percentage of sugar than the formula calls for. You don't want that!

High Ratio Shortening

• Used in Cake batter, which is an Emulsion

+ High Ratio Shortening

1. mostly used in cakes

+Margarine

1. 80% fat + emulsifiers + color + water

+Baker's Margarine*
*Must be right percentage of fat content, or fat will not melt in mouth! Pastry texture suffers.

1. Higher melting point
2. Colorless
3. High Plasticity

+Roll-in Margarine*
*Must be right percentage of fat content, or fat will not melt in mouth! Pastry texture suffers.

1. used for pastry [puff, Danish]

+Butter
** With Use of butter ---charge per pastry increases, Labor increases

1. 80 - 81% Butter Fat
2. 14% water
3. additives:

+ milk solids
+ minerals

• Low melting point
• Gives lot's of Flavor
• Low Plasticity