Shortening baking and frying fat which can be applied to pastry margarines and bakery products. It is a fat free of trans fatty acids and has a high resistance to oxidation. It provides good crumb structure and improves volume in breads, pastries and other bakery products.
In addition to being extensively used in the baking and confectionery industries, specially formulated for use as a frying fat and dough fat to prepare breads, biscuits, pastries and other yeast-raised dough to improve the texture and shelf life of baked products.