Non-hydrogenated palm oil is used, raw or blended with other fats (shortenings), in order to provide aeration to the batter, to act as lubricant for ingredients, to provide structure to the finished products, to improve overall eating quality such moistness and tenderness and to extend the shelf life of the finished product.

For example, addition of raw palm oil or shortening to biscuit or cookie dough contributes to lubricating function and gives the dough its required consistency. Fat retards gluten network development; therefore, a very soft dough is obtained because there is minimal formation of gluten network and starch swelling and gelatinization is reduced.

Technical characteristics: