ARTICLE - INGREDIENTS
Palm oil most popular shortening in bakery industry
Palm oil has replaced all types of vegetable oils in bakery manufacturing . Palm oil is imported from
countries like Malaysia , Indonesia or Philippines . Cost is the biggest factor as palm oil cost is
cheaper than HVO ( Hydrogenated Vegetable Oil ) .Palm oil is also good for health as conc. of
saturated fat is low in respect to others .
Palm oil is obtained from fleshy layer of palm fruit without solvents or chemical . By treatment with
steam followed by pressing . The pressed oil is called crude palm oil . This palm oil is further refined
using steam , vacuum and clay to remove color and odour .
Palm oil following charateristics makes it favorite shortening.
It has got natural anti oxidant s called tocotrienols which helps in protecting body against ill effects of
oxidation.
It desnot have transfat ie zero trans fat . Its composed of palmilic acid and oleic acid .
Palm oil is naturally semi solid at room temperature ( melting point is 39 deg c ) which makes it an
excellent shortening for food application . Palmilic acid imparts creamy texture to the shortening which
is important for baked products.
Many combinations can be made out of fractions of palm oil . These fraction are obtained during the
process of fractionation. Fractionation is a process to melt the palm oil and the cool it get crystal of fat
along with the liquid , these crystal can then be blended to form different types of shortening .
Palm oil naturally resists oxidation and hence provide longer shelf life to the baked products . Shelf
life and frying stability characteristics of palm oil are comparable to partially hydrogenated vegetable
oil.
Both forms of palm oil RBD ( Refined , bleached and Deodorised )-Palmolein and RPKO ( Refined
Palm kernel oil ) are used in baked goods
HFW packaging machine
Palm oil
Pu conveyor vs Cotton
Wooden Pallets vs Plastic Pallets
Hybrid Oven
High Pressure burners
Why MNC s have failed in Indian Bakery Market
RF Dryers for more production
Packaging trends in bakery
Eggs standards
E number for food additives in bakery
Food grade lubricants application in bakery
Private labels challenging brands
Rancidity in fats and oils
Waste heat recovery from biscuit oven stacks
Palm oil most popular shortening in bakery industry
Palm oil has replaced all types of vegetable oils in bakery manufacturing . Palm oil is imported from
countries like Malaysia , Indonesia or Philippines . Cost is the biggest factor as palm oil cost is
cheaper than HVO ( Hydrogenated Vegetable Oil ) .Palm oil is also good for health as conc. of
saturated fat is low in respect to others .
Palm oil is obtained from fleshy layer of palm fruit without solvents or chemical . By treatment with
steam followed by pressing . The pressed oil is called crude palm oil . This palm oil is further refined
using steam , vacuum and clay to remove color and odour .
Palm oil following charateristics makes it favorite shortening.
It has got natural anti oxidant s called tocotrienols which helps in protecting body against ill effects of
oxidation.
It desnot have transfat ie zero trans fat . Its composed of palmilic acid and oleic acid .
Palm oil is naturally semi solid at room temperature ( melting point is 39 deg c ) which makes it an
excellent shortening for food application . Palmilic acid imparts creamy texture to the shortening which
is important for baked products.
Many combinations can be made out of fractions of palm oil . These fraction are obtained during the
process of fractionation. Fractionation is a process to melt the palm oil and the cool it get crystal of fat
along with the liquid , these crystal can then be blended to form different types of shortening .
Palm oil naturally resists oxidation and hence provide longer shelf life to the baked products . Shelf
life and frying stability characteristics of palm oil are comparable to partially hydrogenated vegetable
oil.
Both forms of palm oil RBD ( Refined , bleached and Deodorised )-Palmolein and RPKO ( Refined
Palm kernel oil ) are used in baked goods
HFW packaging machine
Palm oil
Pu conveyor vs Cotton
Wooden Pallets vs Plastic Pallets
Hybrid Oven
High Pressure burners
Why MNC s have failed in Indian Bakery Market
RF Dryers for more production
Packaging trends in bakery
Eggs standards
E number for food additives in bakery
Food grade lubricants application in bakery
Private labels challenging brands
Rancidity in fats and oils
Waste heat recovery from biscuit oven stacks
