product applications

Coasun’s low saturated fat, no trans fat shortening alternative can be use for commercial scale production of fresh products and shelf stable products such as low moisture cookies:

Some of these applications include:

• Soft, moist cookies
• Crisp shelf stable (1 year) cookies
• Biscuits
• Muffins
• Cakes
• Scones
• Waffles
• Brownies
• and much more!

 EXAMPLE RECIPES

 BROWNIES

“Kicked-up Canadian Brownie”

Low saturated fat, trans fat free brownie

This is a large or small scale brownie recipe that was featured in the Baker’s Journal 2008 recipe book.  These ‘Kicked up Canadian Brownies’  utilize CoasunSA to make delicious trans fat free low saturated fat fudgy brownies, something that is not possible with industry standard palm based shortenings- see the nutritional comparison below. The ‘kick’ in this brownie is from B.C.’s fair trade, organic Kicking Horse^TM coffee- the darker the roast the better, and for a little extra crunch and flavour, some Canadian grown roasted hazelnuts. For a real Canadian eating experience, enjoy these brownies with a warm cup of Kicking Horse^TM coffee and some fresh Saskatoon blueberries

Method:

1. Brew strong coffee and let cool.
2. Add all ingredients except for hazelnuts to mixing bowl (Single stage mix).  Start on low speed and slowly increase to speed 3 for 1 minute.
3. Add hazelnuts and mix on low speed until incorporated.
4. Pretreat 8″ square baking pan with non-stick cooking spray.  Deposit 500 grams in pan.
5. Bake at 350F for 24 minutes

Nutritional Facts Comparison of CoasunSA and Palm Shortening brownie

 MOIST COOKIES

Chocolate Chip Cookies

Decadent Chocolate Chip Cookie

Here is a quick kitchen scale recipe for a healthier yet decadent chocolate chip cookie made with Coasun’s shortening alternative.   A recipe for a control cookie made with a palm fat shortening is also included for nutritional comparison purposes.

  % moisture adjustment based on shortening weight.

Control Method:

1. Equip KitchenAid mixer with paddle.  Add shortening, sugar, start mixer on lowest speed, increase to speed 5.  Cream for 3 minutes.
2. Add liquid egg, and mix on speed 3 for 1 minute. 
3. Preblend dry ingredients.  Add to mixer.  Mix on lowest speed, then increase to speed 3 for 2 minutes.
4. Add chocolate chips and mix on low speed until incorporated
5. Use #40 scoop and deposit 30g onto baking tray.  Bake 13 minutes at 350F.

Coasun Process Changes:

1. Equip KitchenAid mixer with paddle.  Add all ingredients except the chocolate chips to the mixing bowl (Single stage mix).  Start on low speed and slowly increase to speed 3 for 1 min.
2. Add chocolate chips and mix on low speed until incorporated
3. Use #40 scoop and deposit 30g onto baking tray.  Bake 13 minutes at 350F.

  Nutrition Information

CoasunSA Decadent Chocolate Chip Cookie compared to same cookie made with palm fat

Nutrition Facts Comparison for Chocolate Chip Cookies

• trans fat free
• 14% fewer calories
• 265% less saturated fat!
• no tropical fat
• made with canola oil

Cookies

Brownies

Muffins

Cakes