Lower costs, cut out trans fat, lecithin in pizza crust
January 13, 2009
by Jeff Gelski
Mallet & Co. Inc., Carnegie, Pa., now offers Vegalube LF release oil and Trans Free Satin Liquid Shortening to meet the demands of creating baked food products without trans fat or soy lecithin.
Vegalube LF contains no lecithin and may be used in the production of pizza crust, bagels and other baked products. Vegalube LF provides the same release characteristic as that of other Vegalube brand release oils, and it has eliminated the separation seen in some products using sunflower lecithin, according to Mallet & Co.
Trans Free Satin Liquid Shortening is a pumpable product that contains no hydrogenated oil. In pizza crust, it has been found to provide lower usage levels when compared to plastic shortenings. It may be used in the production of pizza crust, cones, wafers and cookies.
For more information, e-mail email@example.com.
This article can also be found in the digital edition of Milling and Baking News, January 13, 2008, starting on Page 44. Click here to search that archive.