Shortenings

The main difference between shortening and margarine is that shortening is 100 percent fat and contains no water. Most shortenings are also white and bland tasting, but some are butter flavored and colored with beta-carotene or another yellow color. Shortenings range in consistency from creamy liquid to solid flakes.

Shortening was originally developed as a replacement for lard. Like margarine, shortenings are designer fats, so many types are available to the baker and pastry chef. The three main types of shortenings used in the bakeshop are all-purpose shortening, high-ratio plastic shortening, and high-ratio liquid shortening. Other shortenings are available, too, including ones designed specifically for frying; for the softest, lightest icings; for the flakiest pastries; or for breads with a soft crumb and long shelf life (delayed staling).