Typically used by industrial bakeries, as well as confectionery and dairy producers, solid shortenings are available in two forms: either as a solid mass or as a softer, nitrogen-filled white shortening.
For puff pastry, cakes, creams or biscuits, butter blend substitutes or other food applications, emulsifiers vastly improve plasticity, volume, crispness, stability and shelf-life.
Our technical experts work together with shortening producers, carrying out trials of high-ratio shortening recipes using Palsgaard's emulsifier systems, either with raw materials available at Palsgaard, or using the customer's own special fats.
Our pilot plants can be modified to reflect your production setup, allowing us to get the right basis for advising you on how to adjust your production process and recipes to create the qualities demanded by your customers.
We've made a selection of our most popular recipes for solid shortenings available, along with product profiles, for you to download on this page. These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. All recipes are free from trans-fatty acids.
For advice on how to adjust the recipes to fit your needs, and to order samples of our emulsifiers for solid shortenings, please contact your local Palsgaard partner.
Check out our video explaining how we work with margarine producers around the world
Technical Sales Manager, Europe & Middle East
Technical Sales Manager, Asia Pacific Region
Business Unit Manager, Mexico & LATAM