TYPES OF FAT

                    It is undeniable that fat is a very important ingredient in the manufacture of patiseri. The composition consists of fatty acids comprising three molecules of one fatty acid or more which are combined with a glycerol to form triglycerides. What is meant by glycerol is a viscous liquid like syrup and heavier than water with a sweet taste. Usually this mixture of triglycerides when shaped solid at a temperature commonly called fat, but when the liquid is called oil. Both are grouped according to the acid content they contain.Some types of fat and fat mixture are used in bakery, 

Including: 

1. Butter (butter) 

                            Made from animal fat, containing 82% milk fat and 16% water. There are 2 types of butter, which contains salt (salted) and which does not contain salt (unsalted butter). Butter containing salt should only be used for batter dough, chewy (dough) and pasta (paste). The composition of butter varies depending on the state of milk used as the raw material. Fat contains butter, consisting of a bit of unstable and volatile fat, which will affect the flavor or aroma. If the storage is insufficient or too long, the butter will be damaged and rancid odor due to oxidation process. The ideal temperature is below 40ºF (4ºC).

                           The aroma of butter is savory and tender, odorless and free of oil. The tissue is strong and plastic, easily made into a cream. Butter contains lots of vitamins A and D, including types of shortening of good quality and the price is relatively expensive. Butter is very influential on the quality of cake or cake, because it has a distinctive aroma and low melting point. In addition to the ingredients for the manufacture of cakes and pastries, butter is suitable for puff pastry, because the dough will be rigid and stable during the rolling and folding process. Butter traded there which tastes salty and tasteless. If will be used to make butter cream, then that should be selected is a bargain.

2. White butter (shortening / compound fat = solid fat)                      Shortening is white or yellow fat made from most vegetable oils and shortening is 100% fat. Shortening is first referred to as compound fat because it is made from filtration of coconut oil, palm kernels, cottonseed oil, and other vegetable oils. Shortening is the best ingredient, because it has the best pengrreman, then used for cake pembutan. But the shortcomings, shortening gives flavor and aroma in the end product cake is not good. Made in litter of white fat (lard). Because it is pure made from vegetable fats / oils and contains no water, white butter is the best dough ingredient. However, the white butter has no taste (tasteless). In making a cake if you want to replace the shortening with butter should note the composition of fat. Keep in mind that shortening has 100% fat while butter or margarine has 84% ​​fat. If the formula cake using 396 gr shortening then it can be replaced with 545 grams of butter and margarine. 

                    Shortening used in baking can come from vegetable fats, animal fats or both. Shortening in the manufacture of patiseri serves as a softener, pengempuk, help a gas barrier by gluten, produces a good texture, helps lubricassigluten, contributes taste and can act as an emulsifier. Shortening type of white shortening contains 100% fat and type of refined butter substitute containing about 80% fat. The use of refined butter substitute on sweet bread is intended to add flavor and aroma. 

3. Margarine

                      It is synthetic butter, made from vegetable fat. The margarine may be used in the same amount of butter as long as its moisture is noticed. Margarine is salty, there is also a bargain. The amount of salt should be reduced if using margarine or butter containing salt (salt). Margarine is used instead of butter (butter) because it has a composition similar to butter. The main ingredients of margarine production are liquid oil, vegetable oil, among others oil extracted from coconut, oil palm, cotton seed, corn, soybean, bean, etc. Margarine is made by mixing fat with additives that can be dissolved in water, including skim milk (milk that has been taken the head of milk). The mixture is then shaken vigorously to form an emulsion (thick solution).

                    The emulsion is then fed into the refrigerant and crystalliser so that it can be wrapped and packed. For domestic purposes, margarine should be smeared, quick to melt in the mouth, and tastes similar to butter, plastic, while its pengkriman ability is not so important. The quality of pengrriman is determined by:
 1. Chemical arrangement.
 2. The crystal arrangement of the shortening.
 3. Temperature during shortening is used.
 4. Sugar grains are used.
                    The oil used to make margarine should be completely tasteless so as not to mix with the butter taste obtained from the milk. Margarine used as a material and not to be eaten simply has no melting point limit and has a fixed density as margarine for the household. Margarine for bread making can have a higher melting point, more like a night, and has a wider density limit.

4. Korstvet (pastry margarine)

                    It is a special margarine to produce folded dough, such as puff pastry and danish pastry. This Margarine contains almost 100% hardened fat, its melting point above body temperature. Can be stirred, milled and folded without having to be lubricated.

5. Vegetable fatContains 100% fat made from coconut, peanut, or other herbs. The shape is solid. It feels neutral, often used for deep frying (frying in many oils). More durable in frying than other fats. Also to stabilize the cream.

6. LardLard is one type of fat (fat) that can provide flavor. Lard is made from the distillation of lard, approximately 99% consists of plastic fat. Not suitable for creams because in the initial process must be made cream first. Lard is great for making pork and meat pies, lardy cakes, and for frying.

7. Compound FatCompound fat is a replacement for lard. Now it can be developed into a good shortening. Compound fat 10% fat. Sometimes added dye, but generally white. Compound fat is made from compressed oil compounds, has a good tissue because it is processed by moren technique. By mixing 454 grams of butter or margarine with 372 gr compound fat, plus a little salt, will produce good pengrriman power when shaken strongly. This mixture can also be used for frying.

8. Special Cake FatThis type is the best shortening, used as a cake maker because it has a very good emulsion power. In addition to being able to bind liquid in the dough, it also serves as a stabilizer that can withstand the cake arrangement after being burnt so that the resulting cake does not collapse. This type of fat is also known as Super Glycerinated Fats, because it is better to contain glycerol. Special cakes fats can be combined with other fats to make cake products. Quantity varies according to the recipe.

 

9. Cooking OilCooking oil is a liquid shortening. There are several restrictions related to cooking oil, among others:
1. When used for frying, the temperature should be kept stable.
2. When finished frying, the remnants of frying should be cleaned so that the oil is not dark.

3. Should not be heated to more than 205ºC
4. May not continue to be heated.                         Cooking oil consists of 100% oil, and has a low melting point. At room temperature the oil is liquid, and at cold temperature will freeze. Because of its liquid form it does not have the ability or power pengrriman. In general, oil is used for frying or as a polishing material. In the manufacture of sponge cake meupun genoese, the oil serves as an enrichment agent (which enriches), which is added to the dough after the egg and sugar are shaken first. Olive oil, one of edible oils, comes from Italy and Spain. The price is relatively expensive.