Typically used by industrial bakeries, as well as confectionery and dairy producers, solid shortenings are available in two forms: either as a solid mass or as a softer, nitrogen-filled white shortening.
For puff pastry, cakes, creams or biscuits, butter blend substitutes or other food applications, emulsifiers vastly improve plasticity, volume, crispness, stability and shelf-life.
Our technical experts work together with shortening producers, carrying out trials of high-ratio shortening recipes using Palsgaard's emulsifier systems, either with raw materials available at Palsgaard, or using the customer's own special fats.
Our pilot plants can be modified to reflect your production setup, allowing us to get the right basis for advising you on how to adjust your production process and recipes to create the qualities demanded by your customers.
Palsgaard has an extensive library of recipes for solid shortening - and we gladly share them with you.
These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. All recipes are free from trans-fatty acids.
For advice on how to tailor the recipes to fit your needs, and to order samples of our emulsifiers for solid shortening, please contact our office in Shanghai.
Check out our video explaining how we work with margarine producers around the world
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