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high ratio shortening [1 record]

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Record 1 1998-02-26

English

Subject field(s)
  • Food Industries
  • Fatty Substances (Food)
Key term(s)
  • high ratio fat

French

Domaine(s)
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)
CONT

Apparus depuis 1933, ils ont des propriétés émulsifiantes supérieures dues à leur teneur exceptionnelle en mono et diglycérides (jusqu'à 75% de ces derniers). Ils assurent une plus fine dispersion de la graisse dans la pâte, ce qui la renforce et permet au biscuitier ou pâtissier de forcer la dose de sucre relativement à la farine, d'où le nom de high ratio (forte proportion) qui est donné à ces shortenings. Bien que plus chers, ils sont très employés pour tous gâteaux à pâte sucrée, [...]

Spanish

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