Many of the attributes consumers love about bakery—tender pie crusts, soft tortillas, and smooth icings—are determined by the type of fat bakers use. Some initial PHO substitutes did not meet sensory and functional needs, with limitations including waxiness, narrow working temperature, and post hardening. Fortunately, new shortenings utilize naturally derived enzymes to provide the tastes and textures consumers love alongside the production efficiency bakers need. Download this white paper to learn more.
