Technical / White Paper

Tomorrow’s bakery shortenings. Today.

Format: PDF file | Document type: Technical / White Paper | Promoted Content

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Tomorrow’s bakery shortenings. Today.

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences.​ To say bakery fats are complicated is an understatement. Palm oil has largely replaced PHOs for bakery shortenings over the past decade. But palm oil comes with some functional challenges, high saturated fats and environmental concerns.

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