Frying Fats for Bakery Products

Frying fats adopt an exceptional position among baking fats; they are no recipe component, but are used during preparation. Besides taste and smell, high temperature stability and long frying life are crucial criteria in the selection of suitable deep-frying fats.

For cold-consumed products the behaviour of the fat during cooling down has to be considered, too. Solid fats are particularly suitable; they lend stability and prevent the formation of oily spots on the surface of dusted or iced products. If the fat is too hard or re-crystallizes after cooling down, the surface of the product gets dull or grey. This is particularly critical if the product gets no icing or other decoration.