Shortening to raise nutritional profile
Marketing controller of AAK, Judith Murdoch, says: "A good example would be our Akofluid pumpable shortening. It contains less saturated fat than a typical solid shortening or bread fat, so it can make an immediate and positive impact on the nutritional profile of almost any recipe."
Murdoch says the product is particularly useful for cake mixes and shortcrust pastry for pie and quiche bases.
"Because Akofluid coats dry ingredients more effectively than solid fat would, you tend to use less of it," according to Murdoch.
"This reduces the overall fat content of the final product and cuts cost. The mixing of ingredients is made easier and, since the product is supplied in intermediate bulk containers or tanks, packaging and product handling are greatly reduced."
Akofluid is Roundtable on Sustainable Palm Oil-certified.
Contact: AAK
