Cargill to introduce bakery shortenings

13 Oct 2016

Cargill is to introduce its Regal line of bakery shortenings, which it says includes new high-performing shortenings as well as optimised performance in its non-palm shortenings.

Cargill to introduce bakery shortenings

Cargill is to introduce its Regal line of bakery shortenings, which it says includes new high-performing shortenings as well as optimised performance in its non-palm shortenings.

“We have been providing shortenings to the bakery industry for a long time,” said Janet Bones, R&D Vice President for Cargill Global Edible Oil Solutions. “However, we took a hard look at our portfolio and saw opportunities to better meet the needs of our bakery customers. These five products represent the beginning of our journey, as we have additional innovative offerings in our pipeline.”

The Regal bakery shortenings include:

+ Regal Icing Shortening NH: This is a non-hydrogenated icing shortening that Cargill claims creates brilliant white icings without any whitening additives and that holds up in the most intricately decorated cakes. A patent is pending for the technology behind this product.

+ Regal Donut Fry Shortening: This product was specially formulated for operations serving fresh donuts. It is a reduced palm shortening that is said to provide great flavour and enable a faster set time over standard palm shortenings.

+ Regal Puff Pastry Shortening: This shortening is designed to deliver the lamination and lift performance of margarine in puff pastry applications, but since it’s 100% fat, Cargill says it may translate into a 20% cost savings per unit of finished product over margarine.

+ Regal Cake & Icing Shortening: This non-palm icing shortening is also said to perform well in cakes, making it very functional for smaller bakery operations, and is 20% lower in saturated fats compared to palm shortenings.

+ Regal All-Purpose Shortening: Described as a dependable, all-around performance shortening that provides a broad working range, exceptional plasticity, excellent creaming properties and 20% lower in saturated fats compared to palm shortenings.

Related tags

Bakery

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