Trial On Re Fat

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Trial On Re Fat

  1. 1. Trial on Re-Fat<br />Conducted by Institute of Baking & Cake Art<br />Dated: <br />Institute of Baking & Cake Art<br />
  2. 2. Use of Re-FAT<br /><ul><li>Used to reduce Fat in baked product
  3. 3. Adds additional moisture
  4. 4. Assists in longer shelf-life
  5. 5. Better emulsification in batters
  6. 6. Even coloring of crust
  7. 7. Even form of crust
  8. 8. Better mouth feel</li></ul>Institute of Baking & Cake Art<br />
  9. 9. Refat RUSK trial<br />Re-Fat<br />Standard<br />Institute of Baking & Cake Art<br />Advantages of using Re-Fat: <br />Low Pricing, Crunchy, Increased Quantity<br />
  10. 10. Re-Fat<br />Standard<br />Advantages of using Re-Fat: <br />Low Pricing, Crispy, Increased Volume, <br />Rich Color, Increased Quantity<br />Refat Butter biscuit trial<br />Institute of Baking & Cake Art<br />
  11. 11. Re-Fat<br />Standard<br />Advantages of using Re-Fat: <br />Low Pricing, Compact (Dense) structure,<br />Good color crust<br />Refat emulsified Cake trial<br />Institute of Baking & Cake Art<br />
  12. 12. Advantages of using Re-Fat: <br />Low Pricing, Softness, Better symmetry (Shape)<br />Institute of Baking & Cake Art<br />
  13. 13. Institute of Baking & Cake Art<br />Advantages of using Re-Fat: <br />Low Pricing<br />

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