4. Why Palm based Oils/ Fat for Bakery?
o Promote beta prime crystallization, fine needle like & smoother texture,
better for aeration due to the increased ability to incorporated air bubbles.
5. o Absence of linolenic acid (C18:3), higher oxidative stability.
o Cholesterol-free.
o Functional shortenings are attainable without hydrogenation, TRANS
free solution is provided.
Why Palm based Oils/ Fat for Bakery?
6. o Lubrication
o Heat transfer
o Structural integrity (flakiness of pastry)
o Incorporation of air
o Tenderness and texture
o Mouth feel
o Extended shelf life
Function of Fats in Bakery Products
11. o Trans-free, cholesterol-free, higher oxidative stability.
o Provides ordinary butter note, ideal option for butter/ Danish cookies.
o Well harmonies with butter or anhydrous milk fat in any proportion or
100% replacement.
o Beta carotene as natural colorant.
o Easy storage.
BOS 6262
14. Durkex 102
•Bake Stable
Fillings.
•Good oxidation
stability.
Durkex 104
•Suitable for
spread with nut
paste.
•Good spreading
properties.
•Better heat
resistant.
Durkex 103
•Higher cocoa
butter.
•Suitable for
spread with nut
paste content.
•Great heat
resistant.
Durkex
15. DURKEX
o Non hydrogenated fat, trans <1%.
Product name TFA, % SMP,
°C
% Solid by NMR, typical value
20 °C 25 °C 30 °C 35 °C 40 °C
Durkex 102 <1 31 7 5 3 2 1
Durkex 104 <1 31 9 6 4 2 0
Durkex 103 <1 36 6 6 4 3 2
20. Good for spread application
Imparts creamy texture of spread
Suitable for spread with nut paste
Good spreading properties
Better product stability (minimize oil separation problem)
Durkex 104
21. o Higher cocoa butter, up to 15%
o Good stability at higher storage temperature, up to 40 °C (minimize oiling
out).
o Suitable for spread with different type of filling.
o Low trans solution, <1%.
Soft Filling with High Cocoa Butter Tolerance –
Durkex 103
Fat bloom observed on the normal
filling fat with higher cocoa butter
Filling with Durkex 103 with 15%
cocoa butter in recipe after 5
months storage at 25 °C.
22. Continue…
Oil separation observed on the normal fiiling at 35 °C after 8
weeks.
Filling made of Durkex 103 stable throughout 9 months.
26. Product Name Trans,
%
SMP
(°C)
Typical % Solid by NMR Description
20°C 30°C 40°C
Biscuitine 500 <1 41 46 18 5 Non hydrogenated
Biscuitine 6868 <1 38 29 13 6 Non hydrogenated
Biscuitine 606 2 38 55 20 3 Hydrogenated, fast
crystallization
DFT 330 <1 46 57 32 18 Non hydrogenated, fast
crystallization
Biscuitine Series
27. Low SAFA option, 45%.
Non hydro fat, low trans (<1%)
Fast crystallization
Provide good pliability texture of filling
Provide good melting
Biscuitine DP6868
28. Nutritional Information of Biscuitine
0
10
20
30
40
50
60
Biscuitine 300 Biscuitine 500 DP 6868
56 57
45
PUFA
MUFA
SAFA
Trans
29. Product
Name
Trans, % SMP, °C
Typical % Solid by NMR
20°C 30°C 40°C
CLSP 616 <1 40 54 22 7
CLSP 625 <1 32 54 7 1
CLSP 710 <1 33 64 13 1
CLSP Series
31. Icing Short
Product name TFA,
%
SMP,
°C
% Solid by NMR, typical value
20 °C 25 °C 30 °C 35 °C 40 °C
Icing Short 305 <1 47 32 20 17 13 9
DP 10442 <1 46 55 43 30 22 15
DP 10505 9 38 57 43 29 18 9
32. Non hydro, low trans (<1%)
No flavor emulsified fat
Low Specific Gravity at shorter time
Incorporation of higher quantity of air in a more stable system
Incorporation of air and up to 15% water without leakage/
separation
Improved eating characteristic (reduce greasy taste)
Icing Short 305
33. Icing Short 305 - Recipe with water
No water separation, compact Water separation, loose
Water
*at 25°C, 20% water
34. Sensory Evaluation of Icing Short 305
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
mouthfeel
flavour
meltdown
waxiness Cream w/o water
Cream with water
35. Typical Cake Cream with Icing Short 305
Processing :
1. Combine the dry ingredients and then sieve.
2. Add the icing shortening. Mix at lowest speed for 1.
3. Add water 1 slowly. Mix at speed 1 for 1 minutes. Scrape the bowl.
4. Mix at speed 2 for 5 minutes. Scrape the bowl.
5. Add water 2 slowly. Mix at speed 2 for additional 5 minutes.
Ingredients %
Icing Short 305 29.0
Icing sugar 44.7
Skimmed milk powder 5.8
Full cream milk powder 5.0
Cold soluble starch 0.2
Salt 0.2
Water 1 7.5
Water 2 7.5
Potassium sorbate 0.1
Citric Acid 0.002
Total 100.0
36. Other Application of Icing Short 305
Cakes using creaming method
Icingshort Icingshort
Icingshort
Shortening
Shortening
Shortening
37. Application of Icing Short 305 in Mochi
o To maintain the softness of mocha by delaying starch retrogradation.
38. Icing Short
Icing Short
Icing Short 305
Icing Short DP 10505
Non hydro
Hydrogenated
Suitable for recipe with water up to 15%
Better mouthfeel
Icing Short DP 10442
Lauric free
Faster crystallization speed
Faster crystallization speed
Heat resistant