As bakers have left partially hydrogenated oils (P.H.O.s) and shortenings behind, they have had to adjust to the new challenges replacement fats and oils have brought to the table. Common issues with non-P.H.O.s included a lack of temperature tolerance as well as limited drop-in solutions that could work with a range of products. To address these challenges and quality concerns, Cargill launched its PalmAgility line of palm-based shortenings.

“Bakery customers face a variety of challenges with standard palm shortenings from transportation to storage to performance,” said John Satumba, R&D director for Cargill’s global edible oils business in North America. “PalmAgility’s virtue is that it is a single solution that helps address these multiple bakery performance needs.”

Cargill created all-purpose shortening, filling-fat shortening, and donut-frying shortening with a wider temperature range. This enables bakers to store these ingredients without fear of brittleness, which may lead to processing and quality issues.

PalmAgility’s robust temperature tolerance prevents this brittleness. Its smoother, creamier texture also enables a faster mix time on top of homogenous ingredient incorporation. The faster crystallization rate also increases control and reduces the spread of fillings.

While the PalmAgility line is being launched with three products, Cargill intends on expanding the line of shortenings into other applications.

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