Processing of Fats and Oils

Most fats and oils used in the bakeshop are highly refined, meaning that they are composed of almost 100 percent triglycerides with almost everything else removed. In fact, the only unrefined fat commonly used in the bakeshop is butter.

Once refined, fats and oils are further processed to increase their functionality. They can be fractionated, hydrogenated, and aerated, for example. This section discusses some of the processes that turn crude vegetable oils into refined designer fats.