FATS. Characteristics and Function in Baking. Major Functions of Fats in baked items are:. Saturated vs. Unsaturated. Produces fats with desired physical effects such as softness, moldability, and melting point.
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Characteristics and Function in Baking
Produces fats with desired physical effects such as softness, moldability, and melting point.
A manufactured treatment that produces fats with desired physical characteristics.
High Ratio Plastic Shortening (Emulsified)
Used in cake batters that contain a high ration of sugar and liquid to flour.
Does not cream well.
Often used in icings because it can hold more sugar and liquid without “breaking”