Classifying Shortening

Appears in

By Paula Figoni

Published 2003

  • About

All-purpose (AP) shortening contains no added emulsifiers. It contains about 10 percent air trapped in the fat, important for leavening, and is designed for use in products where it is creamed, such as cookies, or where it is rubbed into flour, such as pie dough and biscuits. Through hydrogenation, blending, or other processes, AP shortening is made plastic and workable over a wide temperature range, making it easier than butter to cream or otherwise work. Final melting point varies with the brand, but it is typically anywhere from 110° to 120°F (43°–50°C).