Bakery & Frying Fats
Shortenings, margarine fats and frying fats for industrial baking and frying
Specification-led sourcing
Need an oil or fat matched to a process?
Share the application, target melting profile, pack size and destination. Our team can help narrow the available grades before you request a sample or quotation.
Showing 1–2 of 2 products
High-Melting Palm Shortening
High-melting palm shortening is a formulated bakery fat built from palm stearin and palm oil fractions. Its high solid fat content at elevated temperature gives laminated pastry and biscuits the structure and heat tolerance they need on the line.
Low-Melting Palm Shortening
Low-melting palm shortening is a soft plastic bakery fat with a melting point around 40 to 44 degrees Celsius. It creams readily, holds air during mixing and melts cleanly in the mouth, which suits cakes, cookies, fillings and spreads.