6. Shortenings

Shortening is a term which designates a solid fat. The designation which is internationally accepted stems from the fact that fat can and indeed is used in bakery in order to diminish the total volume of finished product (i.e. in order to shorten the pastry). Shortenings are commonly used in industrial baking instead of margarines and they may be manufactured according to a wide series of different specifications, covering a wide variety of applications, as regards their SCI, color and additives.