The document summarizes several trials conducted by the Institute of Baking & Cake Art testing the use of Re-FAT in various baked goods. Re-FAT helps reduce fat in products while adding moisture and improving shelf-life. It also leads to better emulsification, even crust coloring and form, and improved mouth feel. Specific trials found Re-FAT provided advantages like low pricing, crunchier rusks, increased volume and quantity of biscuits, and better symmetry and softness in cakes.

1. Trial on Re-Fat Conducted by Institute of Baking & Cake Art Dated: Institute of Baking & Cake Art

3. Adds additional moisture

4. Assists in longer shelf-life

5. Better emulsification in batters

6. Even coloring of crust

7. Even form of crust

8. Better mouth feelInstitute of Baking & Cake Art

9. Refat RUSK trial Re-Fat Standard Institute of Baking & Cake Art Advantages of using Re-Fat: Low Pricing, Crunchy, Increased Quantity

10. Re-Fat Standard Advantages of using Re-Fat: Low Pricing, Crispy, Increased Volume, Rich Color, Increased Quantity Refat Butter biscuit trial Institute of Baking & Cake Art

11. Re-Fat Standard Advantages of using Re-Fat: Low Pricing, Compact (Dense) structure, Good color crust Refat emulsified Cake trial Institute of Baking & Cake Art

12. Advantages of using Re-Fat: Low Pricing, Softness, Better symmetry (Shape) Institute of Baking & Cake Art

13. Institute of Baking & Cake Art Advantages of using Re-Fat: Low Pricing