Cargill is introducing its Regal line of bakery shortenings during the International Bakery Innovation Expo (IBIE) from October 8 to 11 in Las Vegas, US.
The line includes new high-performing shortenings and optimized performance in its non-palm shortenings.
The Regal bakery shortenings include:
– Regal Icing Shortening NH, a non-hydrogenated icing shortening that creates white icings without any whitening additives and that holds up in the most intricately decorated cakes. A patent is pending for the technology behind this product.
– Regal Donut Fry Shortening is a reduced palm shortening that provides great flavor and enables a faster set time over standard palm shortenings.
– Regal Puff Pastry Shortening delivers the lamination and lift performance of margarine in puff pastry applications, but since it is 100% fat, it may translate into a 20% cost savings per unit of finished product over margarine – based on a comparison of 100 g of Regal shortening versus 100 g of palm oil.
– Regal Cake & Icing Shortening is a non-palm icing shortening that performs well in cakes, making it very functional for smaller bakery operations.
It is 20% lower in saturated fats compared to palm shortenings, based on the same Regal shortening and palm oil comparison.
– Regal All-Purpose Shortening is an all-around performance shortening that provides a broad working range, plasticity, creaming properties and is 20% lower in saturated fats compared to palm shortenings, based on the same Regal shortening and palm oil comparison.
Cargill senior principal scientist Lynne Morehart will also be presenting a scientific study at IBIE on Structuring Fats: Systems and Bakery Applications.
