Confectionery Fats

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Confectionery Fats

 

fats used in the confectionery industry for making chocolate, candies, and baked goods. Confectionery fats must remain relatively stable during storage. Natural cocoa butter is the best confectionery fat for chocolate. Dairy butter and hydrogenated fats with a melting point not exceeding 36°C are used as fats in candies. Coconut oil and palm oil, with their characteristic cool mintlike taste, are especially important as candy fats. Shortening for baked goods must have a plastic structure, which facilitates the retention of air in the dough. Natural solid fats (for example, dairy butter), mixtures of solid and liquid fats, and hydrogenated vegetable oils are used for making flour confectionery.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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