Baking FATS

Shortening

any fat is a shortening in baking because it shortens gluten strands and tenderizes the product

Fat is the general term for

butter, margarine, lard, shortening and oil.

Fats provide

flavor and color, add moisture and richness, assist with leavening, help extend a product's shelf life and shorten gluten strands - producing tender baked goods

Butter

is prized for its flavor; melts at a low temperature of approximately 93 degrees Fahrenheit and burns easily

Lard

is rendered pork fat, 100% pure fat; it contains only a small amount of water, it yields flaky, flavorful pastries

Margarine

melts at a slightly higher temperature than butter, it is useful for some rolled in doughs such as puff pastry or Danish

oil

oil blends thoroughly throughout a mixture in baking