Bakery shortening: Bakery Shortening is a premium quality shortening based on refined, bleached and deodorized palm oil. Bakery Shortening / Margarine is a Fat modification Process to get the desired Fat for crispy / Fluffy and delicious Bakery Product. Muez-Hest offers Bakery shortening / Margarine Plant which is designed to meet International Standards. For fat modification, interesterification is carried out and thus the product falls under the category of zero trans Emulsifier mono and diglycerides are added and this give our shortening excellent ability to blend other other ingredients at the user end.

The product has excellent oxidative stability and is good for use for one year from the time of packaging.

Most of the Bakery Shortening produced in southeast countries is produced via hydrogenated route. The main salient features which we Provide with our Plants are :

Uses:
•  For Spreading over Bread and Chapati.
•  For Good quality (Crispy) Khari.
•  For Delicious / Fluffy cake & Biscuits.
•  For Ice Cream Manufacturing.

Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. It is the second-most widely produced edible oil, after soybean oil. However, it may have now surpassed soybean oil as the most widely produced vegetable oil in the world.

The palm fruit is the source of both palm oil (extracted from palm fruit) and palm kernel oil (extracted from the fruit seeds).

Palm oil is one of the few vegetable oils relatively high in saturated fats (such as coconut oil) and thus semi-solid at room temperature.

There are several commercial variants of palm oil available viz., Crude Palmoil, Crude Palmolein, RBD (Refined Bleached Deoderised)Palmoil, RBD Palmolien and Palm Kernel Oil. Crude Palmoil when subjected to refining results in the other factions.

Many species of plants produce seeds containing fats - these fats are used as a food reserve for the developing seedling and they are quite often present in sufficient quantities to make their extraction, in the form of an oil, worthwhile. Vegetable oil has a wide range of uses, and whilst many of these involve processes that are too technical for small scale ventures, there are still many ways in which we can employ them - as a food for example, or as a lubricant, a fuel for paraffin lamps and as a wood preservative.

Oils are often divided into three categories according to their qualities, these categories are non-drying, semi- drying and drying. Non-drying oils are slow to oxidise and so remain liquid for a long time. This quality makes them particularly useful as lubricants and as a fuel for lamps. Drying oils, on the other hand, are quite quick to oxidise and become solid, thus they are often used in paints and varnishes - Linseed oil is a good example of this. Semi-drying oils have qualities intermediate between the above two groups