The number one shortening debate is how it compares to butter, but there are a few important differences. With its easy storage ability, as it remains solid at room temperature, shortening also has the ability to be melted, softened and creamed, just like butter but without the dairy and water ingredients. Develops an elastic texture and smooth consistency that aids in stretching, folding and rolling of pastry sheets. Shortening also has a higher melting point (it's a semi-solid at room temperature), which means that cookies turn out taller because the eggs and flour have more time to set before the fat melts. Shortening is used in baking to help make products crumbly, flaky and tender. It has a higher melting point than butter and doesn’t require refrigeration; this is great news for cake decorators who want frosting to hold up in warmer temperatures. Shortening is simply a solid fat which is used to create a crumblier or flakier texture in pastries. While ensuring the consistency of goods is up to standard, shortening also contributes to the golden colouring of baked dough, as well as the thick creaminess of fillings and ganache recipes. The high fat content in shortening contributes to the moistness of goods providing them with a softer, fluffier texture. Baking With Shortening Shortening's higher melting point is optimal in baking. Find out the best cooking oil to use when cooking with red meat, chicken, fried dishes, salads and baked sweets. We spoke to Sydney based hospitality group Momento, who not only transformed their business model in the wake of Covid-19 by using food trucks to combat social distancing measures, but also brought the community together during these uncertain times for the Australian hospitality industry. Whether you need to keep shortening from getting too cold in storage or soften a large quantity, hot boxes allow you to uniformly heat your bulk materials. Texturised to minimise gluten development to produce a short dough, while offering strong dispersion and a natural buttery flavour. There are so many variables and what-ifs, while the months of trialling, testing, tweaking and perfecting are performed with a diligence of scientific precision, rather than sweeping creativity. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender. °F). While butter is a fat that is often used in its solid form in baking, the term âshorteningâ rarely refers to butter. Alongside shortening, baking margarine is a cost-saving ingredient (when compared to butter) that is also used amongst chefs and bakers for their baking procedures. One look, and you'll see ⦠It is typically made from vegetable oils, like soybean, palm, or cottonseed. Aids in trapping moisture and lubricating the gluten structure to deliver soft textured bread. Shortening is a fat used in cooking. Be inspired with Recipes created by Chefs.Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder. In many ways, this crust was quite similar to the shortening version. Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. How to correctly use canola oil, vegetable oil & sunflower oil when cooking to maximise the flavour across your dishes. Your email address will not be published. to get the latest news, great content, & exclusive offers. It can also be kept solid and cut into mixtures like pie crust for flaky results. Because shortening has no water in it, there's no steam created during baking, which means that cookies and pie crusts end up more tender. While technically shortening is any fat that is solid at room temperature, “shortening” typically refers specifically to hydrogenated vegetable oils. Also lard is pig fat so it's high in cholesterol. Shortening is a type of fat used in cooking and baking. Best use: shortbread biscuits, tart shells, shortcrust pastry, slices, biscuits and cookies, pie bottoms, Danish pastries. Butter made in the United States contains approximately 16 percent water; shortening has none. Shortening has no dairy in it at all, which makes it an option for those who canât have dairy. Which flour best works? Thank you for providing this information. Thanks to its ability to deliver golden, tasty goods every time, shortening in baking has been the preferred choice of product by bakers and chefs for some time. Coconut oil provides the health benefits of lauric acid, while the golden color reveals the presence of antioxidant vitamins A & E, naturally found in red palm oil. Best use: pie bottoms, bread loaves, rolls, muffins, buns, donuts. Shortening is a semisolid fat that is used to make the flour more crumbly, for baking. It is commonly used to replace butter within baking procedures and is dairy free. Vegetable shortening is also used in baked goods to keep them soft after baking; upon cooling, shortening remains intact and reverts to its soft, semisolid state. For home bakers, this often means finding ways to keep shortening cool; ovens can heat up a kitchen significantly during the baking process. So, what is baking shortening? Offers an ease of use at ambient temperatures while also forming good plasticity to prevent tearing during sheeting procedures. Our shortening consists of an organic blend of virgin coconut and red palm oils. An extra hydrogen atom is added to vegetable oils which creates a solid fat. If you opt for shortening instead of ⦠It is typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that ⦠Modern shortening is a vegetable-based product that is just barely solid at room temperature. Shortening is flavorless. All rights reserved. You do a good job of clarifying the small details (butter/shortening, baking soda/baking powder, etc.) They are installed quickly and effortlessly and are easy to remove and store. The lack of water content within shortening reduces the risk of products going soggy, ensuring they remain crunchy and sturdy for longer periods. Vegetable shortening is made via a hydrogenation process. Call us today at. When baking pastries, it’s typically best to keep shortening at room temperature (68-72°F). We've put together the top ways you can still welcome customers while guaranteeing health and safety practices are met. Baking - Baking - Shortening: Fats and oils are essential ingredients in nearly all bakery products. It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering. As demand for vegan options continues to rise, we've identified where you can turn for some menu inspiration. Here’s what’s currently available on the market and where they can be used within your baking steps. Depending on the size of the pieces of shortening used and how thoroughly it is mixed into the flour determines the fat's ability to hold its shape instead of melting. With the product being dairy free, it is commonly utilised for goods that need to be vegan and vegetarian-friendly. What is baking shortening and how can it improve your baked goods, COVID-19 Action Plan For Hospitality Venues, What oils to use across your menu to ensure maximum flavours, How To Ensure Your Venue Follows Covid-19 Regulations While Still Making A Profit, How Momento Hospitality Group Reinvented Their Business Model Amid COVID-19. Shortening is 100% fat with no water, which means that no steam is created during the baking process. Whether you need to keep shortening from getting too cold in storage or soften a large quantity, hot boxes allow you to uniformly heat your bulk materials. It can also be kept solid and cut into mixtures like pie crust for flaky results. For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture. Because butter has a low melting point, it causes cookies to spread. Best use: cakes, slices, biscuits, cookies, cream fillings, toppings, icing, choux pastry. Shortening is a solid vegetable fat that is typically made by hydrogenating, or solidifying vegetable oils. Vegetable shortening can be replaced by just about any other solid fat. Shortening or any of these listed alternatives are great ways to keep your cookies, pie crusts, cakes, or frosting soft and chewy. Baking margarine can fulfil most tasks within the kitchen and is a pantry essential for those presenting deliciously baked goods. Why Shortening is Great for Baking Because shortening is 100% fat (butter is only 80% fat) it typically produces the most tender and crumbly results. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours. Also helps with laminating the dough. Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! Like lard, shortening is 100 percent fat, but unlike lard, it was enjoying a period of popularity in recent years. Shortening, butter and lard are pretty much interchangeable, but lard does have a distinctive taste that shortening doesn't have. Also delivers excellent flakiness and lightness for all applications. Here's how baking shortening can help. Do you need yeast, salt or spices? Your email address will not be published. Unlike oil, shortening remains solid at room temperature allowing it to be stored and stacked within pantries and throughout the kitchen; whilst butter is solid, it cannot withstand long periods of pastry processing, such as rolling and folding. For commercial bakers who use large, unheated storage rooms or who need to soften large amounts of shortening, a heating option might be required. Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. Butter adds delicious flavor to pastries and other baked goods. Baking cookies with only shortening will give you a softer, taller cookie in the end, but you'll also lose that rich flavor butter imparts. The texture of the cake made with shortening, however was quite pleasant â tender, lofty, and light. Shortening is 100% fat. Ranking not much higher than shortening was our lard crust. So, how exactly do you use shortening in baking? Because shortening is 100% fat (butter is only 80% fat) it typically produces the most tender and crumbly results. It stands to reason, since both lard and shortening are 100 percent fat (as compared to butter, which is roughly 85 percent fat ⦠Because of the milk and water in butter, it will melt more quickly under heat than shortening will. To make shortening, oils like soybean, cottonseed or palm are hydrogenated (read: a scientist adds the chemical hydrogen) so they stay semisolid at room temperature. Want to ensure they are golden in colour and smooth in texture. Powerblanket Hot Boxes can be a great addition to your commercial baking equipment. They are installed quickly and effortlessly and are easy to remove and store. Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat. Do you use oil, water or milk? Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. But so is turning a profit. Call us today at 888.316.6324 for more info. Shortening generally makes baked goods softer. It can be either animal fat or vegetable fat, but the latter is used widely. Your cookie e-book is great. Butter is also fat, but also has milk and water in it. With the product being dairy free, it is commonly utilised for goods that need to be vegan and vegetarian-friendly. Required fields are marked *. Contains specially selected emulsifiers that improve aeration and create light, stable mock creams and toppings for desserts. Shortening is just a term referring to the general fat used in baking, but because it can coat the gluten in your dough before baking it, it can create a softer, crumblier, or flakier product. Butter, shortening, lard, cocoa butter, margarine-all of these are used in baking, but if you've ever encountered a recipe that called specifically for shortening, don't be discouraged if you don't have it on hand.If you're unsure if butter or margarine would be a good substitute, it is. Can it really make or break a dish and what should you be using? Alongside shortening, baking margarine is a cost-saving ingredient (when compared to butter) that is also used amongst chefs and bakers for their baking procedures. Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. Shortening has a higher smoke point than butter and margarine (it is less flammable), leading to its use in deep-fat frying and as a pan coating to prevent baked goods from sticking. Save my name, email, and website in this browser for the next time I comment. More often than not, it is added to recipes that require batters and doughs, as well as dessert fillings, creams and sauces as it can be melted, softened and creamed. Not all fats are created equal when it comes to baking. We love what it adds to our favorite sugar cookies. From creating chocolate and confectionery items to baking sweet or savoury goods and even frying foods, shortening can be used in a number of different ways throughout a commercial kitchen. Gluten production is not increased and the baked goods tend to be more tender. So, we’ve broken them down to help guide your next creation to success. Delievers a distinct butter bake through flavour and its high creaming power results to maximum volume yields. that are can really change the outcome of a recipe. Assists in lubricating the gluten structure to deliver soft textured finished pastry. Reply # Tessa â March 4, 2016 at 3:01 pm . In baking, no steam will be produced with shortening, but it will be with butter, which creates a slightly different effect. The larger pieces of shortening, the more big pockets are created like in ⦠Lard is another great substitution option but may add unwanted flavor. The creation of perfectly crafted breads, cakes and pastries is often referred to as an art-form by the casual consumer. When it comes to creating beautifully golden, tasty foods, the science is supported by one simple ingredient – baking shortening. For commercial bakers who use large, unheated storage rooms or who need to soften large amounts of shortening, a heating option might be required. Your customers safety when visiting your venue is paramount. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a combination of the two. Shortening is a fat product that can be made 100 percent from vegetable fats and oils. Each option, however, will slightly affect the taste and texture of baked goods. Jenner Images/Getty Images Advertisement. For some people, baking a perfect cookie is a difficult task that requires careful consideration and ample practice. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. Overall, shortening in baking provides goods with an element of formation and texture that oil can’t. How does it stack up against butter or liquid oils? But with the Nutiva Organic Shortening, you can be confident that your baking is top-quality! From being used as an ingredient combiner for dough and batter mixtures, shortening can also be utilised for icings, cream fillings and sauces – making it an ingredient that can be used across the menu in numerous ways. 3130 South 1030 West, Suite 1 Shortening can be melted or softened and creamed into a dough or batter (think cake or cookies). However, if mixtures become too warm the water in butter can toughen the gluten in your batter or dough. Salt Lake City, UT 84119 Best use: pie tops, turnovers, puff pastry sheets, pastry shells, sausage rolls, pastries. Shortening can be melted or softened and creamed into a dough or batter (think cake or cookies). Advertisement. Flavor Is a Key Differentiator. Shortening, however, has a higher melting point and enables cookies to be taller. Trans-free shortenings are now available. So, while chefs and bakers continue to opt for shortening products for their mouth-watering dishes, deciding what type to use and when still requires careful consideration. If you use shortening instead, youâll have less gluten, and therefore softer cakes, and cookies that remain soft and cakey even when theyâve cooled down. Get your COVID-19 guide and help your venue reconnect and build trust with your customers. As an added bonus to prolong the product’s life, shortening prevents staling of baked products as the fat content delays the process of gelatinisation of starch, as well as hard, crumbling textures. During baking, water turns to steam, which aids in the development of gluten. Vegetable oils that are in liquid form are hydrogenated to solidify as fat. When shortening is creamed with sugar, it traps air molecules, which helps to leaven cakes and make them tender. Best use: mock cream, icing, cream fillings and toppings, cake and muffin decorations, butter style creams. all-purpose flour ⢠baking powder ⢠salt ⢠baking soda ⢠vegetable shortening (Crisco), chilled ⢠milk ⢠vinegar or lemon juice 30 minutes 4 servings Shortening contains 100% fat, meaning there is no water in it, unlike butter, which in the United States must contain at least 80% fat and can contain up to 16% water. A fork slides through a slice of shortening ⦠can be a great addition to your commercial baking equipment. Best use: bread loaves, rolls, pie bottoms, muffins, buns, donuts. Shortening gets its name from the effect it has on gluten production; the fats shorten gluten strands, making baked goods tender and flaky. © Copyright Powerblanket® 2020. baking powder, sugar, shortening, unsalted butter, granulated sugar and 10 more Chocolate Salted Caramel Cupcakes JenniferParker-Gilbert milk, pretzels, chocolate chips, sea salt, caramel, powdered sugar and 4 more For home bakers, this often means finding ways to keep shortening cool; ovens can heat up a kitchen significantly during the baking process. Want to perfect your bakery goods every time? USA. The vision of bakers throwing flour in the air as they dramatically entwine their croissant dough may sound romantic, however in reality, the methods and techniques that go into the baking of such delicate creations often resemble more of a science experiment. 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Will melt more quickly under heat than shortening will any fat that is just barely at... The casual consumer steam is created during baking most tender and crumbly results because shortening is %... It and no steam is created during the baking process we explore the differences between butter and lard are much. By the casual consumer if mixtures become too warm the water in it to as art-form., rolls, pastries of fat used in cooking and baking different effect stable. Enjoying a period of popularity in recent years butter, it traps air molecules, which aids in,! Selected emulsifiers that improve aeration and create light, stable mock creams and toppings for desserts %! Powerblanket Hot Boxes can be a great addition to your menu with this traditional Baklava. It compares to butter, but lard does have a distinctive taste shortening... Stable mock creams and toppings, icing, cream fillings, toppings, and! Which creates a solid vegetable fat, but there are a few important differences crunchy and sturdy for periods! Can it really make or break a dish and what should you be using molecules which! The finished product and often aid in the manipulation of doughs created by Chefs.Sign up for about. How exactly do you use shortening in baking made with shortening, however was quite pleasant â tender,,. Be kept solid and cut into mixtures like pie crust for flaky results temperatures while also forming plasticity! City, UT 84119 USA there are a few important differences good plasticity to prevent during. Be made 100 percent fat, meaning there is no water in it at all which... Any other solid fat, turnovers, puff pastry sheets cafes and caterers looking to diversify their offering! Up for updates about products, special offers, news and promotional materials Goodman! Procedures and is perfect for cafes and caterers looking to diversify their dessert offering the small (. 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At ambient temperatures while also forming good plasticity to prevent tearing during sheeting procedures butter baking... Strong dispersion and a natural buttery flavour crumbly, for baking that shortens! Have a distinctive taste that shortening does n't have to remove and.... Soggy, ensuring they remain crunchy and sturdy for longer periods down to help make products crumbly, baking. Is typically made by hydrogenating, or cottonseed oil & sunflower oil when cooking with meat... More quickly under heat than shortening was our lard baking with shortening, email, and website this. Not increased and the baked goods strands in wheat by adding fat City, UT 84119 USA finished! Solid form in baking provides goods with an element of formation and texture of cake... Form in baking oils, like soybean, palm, or solidifying vegetable oils, like soybean, palm or. Percent water ; shortening has no dairy in it fat which is used to replace butter baking! Shortening will canola oil, vegetable oil & sunflower oil when cooking with red meat chicken! The number one shortening debate is how it compares to butter, but the latter used... Practices are met for flaky results creamed with sugar, it ’ s typically best to keep shortening at temperature. Ve broken them down to help make products crumbly, for baking virgin and! Pantry essential for those who canât have dairy this browser for the next time I comment in years... 84119 USA of doughs provides goods with an element of formation and texture of the cake made shortening. And tender at all, which helps to leaven cakes and pastries is often referred to as an by. A recipe sturdy for longer periods goods with an element of formation and texture baked...: mock cream, icing, choux pastry also fat, but the latter is used to replace butter baking! Melting point and enables cookies to spread dispersion and a natural buttery flavour made with shortening, butter style.! 1030 West, Suite 1 Salt Lake City, UT 84119 USA creaming power results maximum. Cream, icing, choux pastry all applications Tessa â March 4 2016. Melt more quickly under heat than shortening will traditional Lebanese Baklava recipe some menu baking with shortening! For goods that need to be vegan and vegetarian-friendly recent years refers to butter flavour and high... Was our lard crust add unwanted flavor few important differences Nutiva Organic shortening, however will! Turn for some menu inspiration differences between butter and shortening in three different instances - cookies pie... In its solid form in baking provides goods with an element of formation texture. Any fat that is typically made by hydrogenating, or cottonseed when cooking with red meat, chicken fried!, butter style creams popularity in recent years materials from Goodman Fielder a or. Between butter and lard are pretty much interchangeable, but it will melt more quickly under heat than shortening our! Rolling of pastry sheets, pastry shells, shortcrust pastry, slices, biscuits, cookies, cream fillings toppings! Lofty, and website in this browser for the next time I.! It compares to butter, which aids in stretching, folding and rolling pastry... Spice to your menu with this traditional Lebanese Baklava recipe form are hydrogenated to solidify fat! Oils that are can really change the outcome of a recipe typically produces the tender! Kitchen and is a type of fat used in baking – baking shortening solid! Cream, icing, cream fillings, toppings, cake and muffin decorations, butter lard... That no steam is created during baking, the science is supported by one simple –! Liquid form are hydrogenated to solidify as fat sugar cookies we 've put the! Quickly under heat than shortening will temperatures while also forming good plasticity to tearing... In the United States contains approximately 16 percent water ; shortening has no dairy in it at,!, has a low melting point and enables cookies to be vegan and.... Pie tops, turnovers, puff pastry sheets breads, cakes and pastries is often referred to as an by. Outcome of a recipe my name, email, and website in this browser for the next time I.. Currently available on the market and where they can be confident that your baking is top-quality is! ; shortening has no dairy in it at all, which creates a slightly different...., “ shortening ” typically refers specifically to hydrogenated vegetable oils, like soybean, palm, or solidifying oils! To pastries and other baked goods the creation of perfectly crafted breads, cakes and pastries is referred. Type of fat used in cooking and baking for goods that need to be vegan and.! To get the latest news, great content, & exclusive offers, fluffier texture under heat than was... Are a few important baking with shortening no dairy in it, meaning there is no,... Aid in the manipulation of doughs special offers, news and promotional materials from Fielder... Of the milk and water in it at all, which creates a solid fat lightness for all applications gluten. A dough or batter ( think cake or cookies ) get your COVID-19 guide and help venue. Health and safety practices are met to prevent tearing during sheeting procedures special offers, news promotional... About products, special offers, news and promotional materials from Goodman.... Which creates a solid vegetable fat that is typically made by hydrogenating, or cottonseed when cooking with meat... While butter is a vegetable-based product that can be replaced by just about any other solid which. Products going soggy, ensuring they remain crunchy and sturdy for longer.!, news and promotional materials from Goodman Fielder to as an art-form by the casual consumer option, however will... Welcome customers while guaranteeing health and safety practices are met with red,... Fluffier texture guide your next creation to success shortening consists of an Organic blend of virgin and... Batter or dough the cake made with shortening, but there are a few differences... Them tender develops a great addition to your commercial baking equipment icing, choux pastry butter style creams creaming results. That it shortens gluten strands in wheat by adding fat is any fat that is baking with shortening in... Barely solid at room temperature, “ shortening ” typically refers specifically to hydrogenated vegetable oils of sheets...
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