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Back to overview. Asked on Tanmoy Basak. Quality Oldest Newest. Answered on John Lulu. Gabrie Lansbergen. Melting point A few types of melting points are used in the literature: The Slip melting point: in practice the temperature where only a few percent of the fat is in the solids form.
The Wiley melting point, mainly used in the USA; gives a few degrees higher temperature than the slip melting point. More detailed information can be obtained from standard handbooks on fats. Mrs Beyhan Ozenli. Bakery Technical Consultancy. Register now and continue reading without interruptions Join biscuit people , the most effective online solution for the biscuit industry.
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Ask a new question Top TechTalkers. Iain Davidson. Baker Pacific Ltd. George W Wright. International Food Processing Consultancy. To save loss I need you help:. How can I reuse this in noodles? Or if I reuse it to other bakery products, will occur any quality and shelf-life problems? Fat for cream filling in sandwiching secondary process Good morning, can someone help me with this issue: Which is the technical specification for the fat Palm used in the secondary process for the cream of sandwich and wafer filling?
Fat blooming solution What is the solution for eliminating or reducing fat blooming? This website uses cookies. Become a member to keep reading. Sign up for free or log in with your account for more.
You have - free articles left this month. Fats for Biscuits. January 1st, by Gabrie Lansbergen of fatsforfoods consultant. Introduction In biscuits fat or margarine is one of the main ingredients besides flour and sugar - the functional properties of sugar in biscuits. There are 3 oil modification techniques: Hardening or hydrogenation under high temperature condition and by means of a catalyst, unsaturated bounds in the fatty acid chain are changed into saturated ones by the addition of hydrogen or the cis-unsaturated form is converted in a trans-unsaturated form.
Fractionation by controlled crystallisation of e. Palm oil PO , followed by a separation of the crystals from the partially crystallised mass, the fat can be divided in two parts: hard fraction called stearin: POs or palm stearin soft or fluid fraction called olein: POf or palm olein Interesterification or re-arrangement the chemical interesterification occurs at high temperature and at presence of a catalyst; the fatty acids are statistically re-arranged on the glycerol molecule.
If two different oils or fats are used, a completely new composition of triglycerides can be made with other more desired properties. Example of solids content as function of temperatures for a number of fats. Register now and continue reading without interruptions Join biscuit people , the most effective online solution for the biscuit industry.
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