Fat is a basic ingredient in the manufacture of bakery products. In doughs it faciliates the mixing of recipe components, contributes to the development of texture and optimizes crumb structure and keeping quality of the finished products.

For the variety of bakery products special fats are required, which are especially adapted to the requirements of the product. Consistency, melting point or fatty acid composition: The appropriate fat has to be selected carefully in order to achieve optimal baked products with the desired eating qualities.