Scribd Logo
Upload

Welcome to Scribd!

  • Adobe Scan 03 Apr 2021

    Uploaded by

    Rahul Kashyap
    16 views4 pages
    The document discusses shortening ingredients used in food production, noting that partially hydrogenated fats are commonly used as shortening agents and can be modified to produce high ratio cakes and pastries. It also outlines shortening production processes involving mixing, manipulation, and hydrogenation to achieve desired consistency, as well as smoke points and emulsification abilities of different shortening types.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document discusses shortening ingredients used in food production, noting that partially hydrogenated fats are commonly used as shortening agents and can be modified to produce high ratio cakes and pastries. It also outlines shortening production processes involving mixing, manipulation, and hydrogenation to achieve desired consistency, as well as smoke points and emulsification abilities of different shortening types.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views4 pages

    Adobe Scan 03 Apr 2021

    Uploaded by

    Rahul Kashyap
    The document discusses shortening ingredients used in food production, noting that partially hydrogenated fats are commonly used as shortening agents and can be modified to produce high ratio cakes and pastries. It also outlines shortening production processes involving mixing, manipulation, and hydrogenation to achieve desired consistency, as well as smoke points and emulsification abilities of different shortening types.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    INSTLTUTE OP HOTEL MANAGEMENT

    zuRDAspUR PunJOB.

    Rahl Ronion
    Fooa Scienee ound Nuilfon
    Kollno, 2041/08/20
    1s ye 8,sc. (H& HA)
    0on sCIENCE
    03/04/2n

    hvouyh

    mmeaiol Use _ t
    AokeyoYg ely based on thelr Camposi 1len_

    highSmake.
    pa es ana Lke.cgise Sola Lss'ke_hAfis
    pnodmbng arln ave eed as Shotanfng aond
    nd

    endos eng a t fn_noos

    As aShoxtening
    Thiimanyrepoukdions Such as Cuk 6iscuitfe
    Owng added

    k fmpowei heextuve, he ot Caveu h


    Sace neb i euy pauieles randprorend 7he
    MonYnAos S b

    mikin
    ngredtants, _manipusation_ana tha exdont mixing4
    he sheteningy.

    Deotàug deri aut the sherdening

    h nolure Hhe t -fots cofth the greobe ansaration


    3 or meve double bondshawe he reod esrt Shodening
    hrtu Shordeningp6tsA mews h_mDdest
    7
    Seuoe OHeO aru Gevradna_porklculay

    encenoienAo he oncanoadien do
    hoodeu hoening as ampomo
    hyoegenokeod fads, \
    hnporake:ifaks ore /plasJa dndaila am
    mOr ViscaLu a Loo \femperotwiag hwev
    Sproa ecd eerlid modily on on Csvened

    ringthon latt kigkaikempeaeunei

    Non o/Amtulaionna keul lui Shodetenino

    Montpltien oct hne/udesCrenmine a

    mixiu fut with lou a cuou ehorndlinq


    &nd d!/ho and his o u Sherkaning
    SHoRTENING POLIER

    Supe9yCeinoio o ig otio Shoteningg or


    Specioulls monuouked h achiue a destadN
    Censiefenc byhydhngenation e a Mone- ond
    digly Ce oe addaod to improvs h emuleiicatien
    abi e! he shestenng in boutisand ologhs
    he ameunt f_esoe and Suoo a n a redpa
    Con be iacaaed ond thue oe wed to prodse
    high adio CakeA Sutiemt3trngyh.he_uual
    Sugjay Jdo s , but wf% high_ratio
    Shosufenings t ie peesih le oprpome_ Cake
    added
    o 1,421 yatio, Ansoxiolante oure gtnrally

    heseShovtenfno QUHe net Suita ble

    Smokepesnt Manb one y Ceides ddaod a


    yCyl 'mennstsanate(6ME and 9yCoyl
    mono- oleude ( GMO twhek help inSo}tening
    hCrumbintj u e Spottedng inmargwdne
    Cohen t heudel, ana on uadd muleiin
    OndSobe liring aLnda.

    You might also like