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