Pumpable shortenings play a key role in producing dough for industrial bakeries. These shortenings (dough fats) are used for the preparation of biscuits, waffles and cakes.

 

In general the function of dough fats is to create the basic network formation of dough. Important, are the amount of solids at N20 and N30, depending on the process conditions of the manufacturer and the product formula. The N40 should be relatively low to guarantee perfect taste and mouth feel. The latter is especially the case with plain, low-fat biscuits. Unimills introduced innovative dough fat shortenings especially developed to maximize network formation of dough, combined with the perfect mouth feel desired for products like cakes and extruded luxury biscuits. 

 

The dough fats can be stored, processed transported in bulk, which have a favourable effect on the packing and logistic costs. The processing takes entirely place through a closed pipeline system which is not only very hygienic, but also causes no product losses. Through efficient process and quality control Unimills guarantees within tight boundaries the viscosity, the creaming characteristics and the delivery temperature of the shortening.

 

Unimills supplies a complete range of pumpable shortenings for industrial bakeries. Back