Bakery fat composition

Details Bakery fat composition Bakery fat composition

A - Human Necessities

23

D

A23D 9/007 (2006.01) A21D 2/16 (2006.01) A21D 2/18 (2006.01) A21D 10/04 (2006.01) A21D 13/08 (2006.01) A21D 17/00 (2006.01) A23D 9/04 (2006.01)

Patent

CA 2216550

Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt. % of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particularly suitable for the preparation of cakes, provided with fruitpieces.

Ces compositions de matière grasse pour pâtisserie, comprenant en poids: 90 - 98 % d'huile liquide, 0,5 - 5 % d'une matière grasse végétale durcie, ayant un IV < 20, 0,5 - 2 % d'un émulsifiant, 0 - 2 de lécithine, 0,1 - 2,5 % d'un épaississeur gélifiant au froid, conviennent particulièrement à la préparation de gâteaux contenant des morceaux de fruits.

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