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Palm Based Bakery Fats

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Presented by:
Tey Meei Shya 16/04/18

Publié dans : Alimentation
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Palm Based Bakery Fats

  1. 1. Title Name presenter DD/MM/YYPalm Based Bakery Fats Tey Meei Shya 16/04/18
  2. 2. Mesocarp Shell Kernel Oil Bearing Material - Palm Loders Croklaan – The Choice for Palm
  3. 3. Fatty Acid Composition, % Palm Oil Palm Kernel Oil C6 Caproic 0.2 C8 Caprylic 3.4 C10 Capric 3.3 C12 Lauric 0.2 46.8 C14 Myristic 1.1 16.1 C16 Palmitic 44 8.7 C18:0 Stearic 4 2.4 C18:1 Oleic 40 16.4 C18:2 Linoleic 10 2.7 C18:3 Linolenic 0.3 C20 Arachidic 0.2 0.1 3 Fatty Acid Composition
  4. 4. Why Palm based Oils/ Fat for Bakery? o Promote beta prime crystallization, fine needle like & smoother texture, better for aeration due to the increased ability to incorporated air bubbles.
  5. 5. o Absence of linolenic acid (C18:3), higher oxidative stability. o Cholesterol-free. o Functional shortenings are attainable without hydrogenation, TRANS free solution is provided. Why Palm based Oils/ Fat for Bakery?
  6. 6. o Lubrication o Heat transfer o Structural integrity (flakiness of pastry) o Incorporation of air o Tenderness and texture o Mouth feel o Extended shelf life Function of Fats in Bakery Products
  7. 7. Bakery Fats  Shortening  Flavored Fats  Cream Filling Fats  Icing shortening
  8. 8. All purpose shortening
  9. 9. All Purpose Non-Hydro Shortening Product Name Melting Point, °C Applications Shortfat 360 33-37 Sponge Cakes Cakes, Cake FillingsShortfat 370 33-39 Shortfat 390 37-40 Cookies Shortfat 400 38-43 Fried Dough, Sandwich Biscuit Filling Biscuits Crackers, BreadShortfat 420 40-42 Shortfat 440 42-44 Shortfat 460 44-48 Shortfat 480 48-50
  10. 10. Flavoured Fat Trans-free solution
  11. 11. o Trans-free, cholesterol-free, higher oxidative stability. o Provides ordinary butter note, ideal option for butter/ Danish cookies. o Well harmonies with butter or anhydrous milk fat in any proportion or 100% replacement. o Beta carotene as natural colorant. o Easy storage. BOS 6262
  12. 12. Soft Filling Fats Trans-free solution
  13. 13. 13 DURKEXTM Fats for Softer Filling and Spread DURKEXTM Fats for Softer Filling and Spread
  14. 14. Durkex 102 •Bake Stable Fillings. •Good oxidation stability. Durkex 104 •Suitable for spread with nut paste. •Good spreading properties. •Better heat resistant. Durkex 103 •Higher cocoa butter. •Suitable for spread with nut paste content. •Great heat resistant. Durkex
  15. 15. DURKEX o Non hydrogenated fat, trans <1%. Product name TFA, % SMP, °C % Solid by NMR, typical value 20 °C 25 °C 30 °C 35 °C 40 °C Durkex 102 <1 31 7 5 3 2 1 Durkex 104 <1 31 9 6 4 2 0 Durkex 103 <1 36 6 6 4 3 2
  16. 16. Confectionery Chocolate Spread Structure of Spread A blend of solid particles disperse in a continuous fat phase
  17. 17. Oil Exudation in Spread Application Problem - Oiling Out !!!
  18. 18. Fat Crystal Network
  19. 19.  Bake stable fillings  Provides creamy texture of filling  Excellent flavour release  Good oxidation stability  Good crystallization speed  Better product stability (minimize oiling out) Durkex 102
  20. 20.  Good for spread application  Imparts creamy texture of spread  Suitable for spread with nut paste  Good spreading properties  Better product stability (minimize oil separation problem) Durkex 104
  21. 21. o Higher cocoa butter, up to 15% o Good stability at higher storage temperature, up to 40 °C (minimize oiling out). o Suitable for spread with different type of filling. o Low trans solution, <1%. Soft Filling with High Cocoa Butter Tolerance – Durkex 103 Fat bloom observed on the normal filling fat with higher cocoa butter Filling with Durkex 103 with 15% cocoa butter in recipe after 5 months storage at 25 °C.
  22. 22. Continue… Oil separation observed on the normal fiiling at 35 °C after 8 weeks. Filling made of Durkex 103 stable throughout 9 months.
  23. 23. Cream Filling
  24. 24. Biscuit, Wafer Filling Fats CLSP series Biscuitine series Shortfat series
  25. 25. Shortfat Series Biscuitine Series CLSP Series  Increasing crystallization speed  Improving flavor release  Improving eating pleasure Leveling Up Cream Fillings
  26. 26. Product Name Trans, % SMP (°C) Typical % Solid by NMR Description 20°C 30°C 40°C Biscuitine 500 <1 41 46 18 5 Non hydrogenated Biscuitine 6868 <1 38 29 13 6 Non hydrogenated Biscuitine 606 2 38 55 20 3 Hydrogenated, fast crystallization DFT 330 <1 46 57 32 18 Non hydrogenated, fast crystallization Biscuitine Series
  27. 27.  Low SAFA option, 45%.  Non hydro fat, low trans (<1%)  Fast crystallization  Provide good pliability texture of filling  Provide good melting Biscuitine DP6868
  28. 28. Nutritional Information of Biscuitine 0 10 20 30 40 50 60 Biscuitine 300 Biscuitine 500 DP 6868 56 57 45 PUFA MUFA SAFA Trans
  29. 29. Product Name Trans, % SMP, °C Typical % Solid by NMR 20°C 30°C 40°C CLSP 616 <1 40 54 22 7 CLSP 625 <1 32 54 7 1 CLSP 710 <1 33 64 13 1 CLSP Series
  30. 30. Icing Shortening Lauric Free
  31. 31. Icing Short Product name TFA, % SMP, °C % Solid by NMR, typical value 20 °C 25 °C 30 °C 35 °C 40 °C Icing Short 305 <1 47 32 20 17 13 9 DP 10442 <1 46 55 43 30 22 15 DP 10505 9 38 57 43 29 18 9
  32. 32.  Non hydro, low trans (<1%)  No flavor emulsified fat  Low Specific Gravity at shorter time  Incorporation of higher quantity of air in a more stable system  Incorporation of air and up to 15% water without leakage/ separation  Improved eating characteristic (reduce greasy taste) Icing Short 305
  33. 33. Icing Short 305 - Recipe with water No water separation, compact Water separation, loose Water *at 25°C, 20% water
  34. 34. Sensory Evaluation of Icing Short 305 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 mouthfeel flavour meltdown waxiness Cream w/o water Cream with water
  35. 35. Typical Cake Cream with Icing Short 305 Processing : 1. Combine the dry ingredients and then sieve. 2. Add the icing shortening. Mix at lowest speed for 1. 3. Add water 1 slowly. Mix at speed 1 for 1 minutes. Scrape the bowl. 4. Mix at speed 2 for 5 minutes. Scrape the bowl. 5. Add water 2 slowly. Mix at speed 2 for additional 5 minutes. Ingredients % Icing Short 305 29.0 Icing sugar 44.7 Skimmed milk powder 5.8 Full cream milk powder 5.0 Cold soluble starch 0.2 Salt 0.2 Water 1 7.5 Water 2 7.5 Potassium sorbate 0.1 Citric Acid 0.002 Total 100.0
  36. 36. Other Application of Icing Short 305  Cakes using creaming method Icingshort Icingshort Icingshort Shortening Shortening Shortening
  37. 37. Application of Icing Short 305 in Mochi o To maintain the softness of mocha by delaying starch retrogradation.
  38. 38. Icing Short Icing Short Icing Short 305 Icing Short DP 10505 Non hydro Hydrogenated Suitable for recipe with water up to 15% Better mouthfeel Icing Short DP 10442 Lauric free Faster crystallization speed Faster crystallization speed Heat resistant

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