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.
Based on the information of the Zentralverband des Deutschen Bäckerhandwerks e. V. (Central Association of the German Bakery Trade) there are more than 14,500 businesses in Germany run by master craftsmen who do 13 billion worth of business with 300,000 employees and, therefore, represent an important economic factor.