Trial On Re Fat
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Trial On Re Fat

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Trial On Re Fat Trial On Re Fat Presentation Transcript

  • Trial on Re-Fat
    Conducted by Institute of Baking & Cake Art
    Dated:
    Institute of Baking & Cake Art
  • Use of Re-FAT
    • Used to reduce Fat in baked product
    • Adds additional moisture
    • Assists in longer shelf-life
    • Better emulsification in batters
    • Even coloring of crust
    • Even form of crust
    • Better mouth feel
    Institute of Baking & Cake Art
  • Refat RUSK trial
    Re-Fat
    Standard
    Institute of Baking & Cake Art
    Advantages of using Re-Fat:
    Low Pricing, Crunchy, Increased Quantity
  • Re-Fat
    Standard
    Advantages of using Re-Fat:
    Low Pricing, Crispy, Increased Volume,
    Rich Color, Increased Quantity
    Refat Butter biscuit trial
    Institute of Baking & Cake Art
  • Re-Fat
    Standard
    Advantages of using Re-Fat:
    Low Pricing, Compact (Dense) structure,
    Good color crust
    Refat emulsified Cake trial
    Institute of Baking & Cake Art
  • Advantages of using Re-Fat:
    Low Pricing, Softness, Better symmetry (Shape)
    Institute of Baking & Cake Art
  • Institute of Baking & Cake Art
    Advantages of using Re-Fat:
    Low Pricing