Ladan 50 Zero Trans 16 kg Bakery Shortening is a premium shortening designed for a wide range of bakery applications. It is commonly used in the production of cakes, cookies, biscuits, and cream fillings. Ladan 50 Zero Trans Shortening contains less than 2% trans fatty acids, making it a zero-trans shortening. It is especially suitable for food industries that require low-trans-fat ingredients, such as biscuit and cake manufacturers, while delivering excellent texture, stability, and baking performance.
Its uniform and smooth crystal structure prevents the excessive development of gluten chains, resulting in an exceptionally crisp and tender final product.
The liquid phase of its crystal network traps air bubbles, resulting in greater volume and improved cake rise.Ladan 50 Zero Trans Shortening has an ideal solid fat content that forms a strong crystal network, preventing oil migration while also helping to delay staling and extend the freshness of the final product.
Ladan 50 Zero Trans Shortening is resistant to fat bloom. Its unique formulation and the use of advanced, high-quality raw materials help prevent the formation of fat bloom, especially on the surface of biscuits during colder seasons.
Ladan 50 Zero Trans Shortening also provides excellent flavor and aroma release. This is due to its low solid fat content at 25°C, allowing the aroma and flavor of biscuits and cakes to be released more effectively as soon as the package is opened.
Suitable aeration and creaminess capability
Anti-bloom
Softening and improving product crispness
Desirable flavor effect
High stability and extended product shelf life
Improving the nutritional value of the product
Featuring a seasonal formulation
Trans fat-free
- Cake
- Pastries
- Biscuits
- Ice cream
- Toffee
- Chocolate bars
- Hamburgers
Shelf life: 18 months
Storage conditions:
Store at 20–25°C in a clean, odor-free, dry environment, away from direct sunlight.
Packaging:
Plastic-wrapped packaging inside a carton with a net weight of 16 kg.
Bakery shortening, or shortening, is a soft solid fat used in the preparation of various types of cakes, such as currant cake, different kinds of dry pastries, Danish pastries, and even puff pastry. The main advantage of this oil is that it helps produce higher-quality, softer, and lighter bread and pastries, and products made with this oil also have a longer shelf life. On the other hand, some people do not prefer the taste of butter or animal fat in their baked goods; therefore, they use this type of oil. Another reason is that the fat in this type of oil is pure, whereas butter contains buttermilk, water, and other components that evaporate during dough preparation when exposed to heat, increasing the moisture content of the dough. This directly affects the quality of the dough. Semi-solid oils also have their own issues; they are coarse and grainy and contain many air bubbles, which can cause various problems in baking quality and in accurately measuring ingredients during the preparation of pastries and bread.
Bakery shortening is completely different from solid shortening and should not be used interchangeably. Bakery shortening, also known in Iran as “Oil 50,” is a completely solid oil even at room temperature, with no aroma, odor, or taste, and it has a very soft texture.
Bakery shortening contains a higher amount of unsaturated fats or trans fatty acids. However, this type of shortening, also known as Oil 50, is widely used in many pastries because it is essential for achieving a soft texture.
This oil has the highest durability among fats against heat and moisture, which is why it remains solid at all times. However, it is still very soft and smooth in texture.