A variety of oils and fats are used in bakery applications i.e dough fats, filling and topping fats, coating fats, spray oils and frying medium. Bakery fats occupy minimal to a significant portions of the products. For example, bread uses about 10%, cake 20% and pastry 40% of total quantities of ingredients. Hence, it has significant influence on process handling, end product eating quality i.e. texture, volume appearance, nutrition profile and shelf life.
Our bakery fats are incorporated in the formulation of major brands around the world and have a proven track record of excellent performance with regards to mouth feel, texture, flavor, color, process ability and shelf life as well as ease of handling.
We have the ability to tailor-make products to meet different customer product positioning and legislation requirements.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.