Fat Emulsions

Most bakery ingredients mix easily with water and other liquids and actually undergo a change in form. For example, salt and sugar dissolve in water; flour and starch absorb water and the water becomes bound up with the starch and protein molecules. Fat, on the other hand, does not change form when it is mixed with liquids or other bakery ingredients. Instead, it is merely broken down into smaller and smaller particles during mixing. These small fat particles eventually become more or less evenly distributed in the mix.