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	<title>coasun.com</title>
	<link>http://coasun.com</link>
	<description>shortening alternative and shortening substitute</description>
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		<title>Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties</title>
		<description><![CDATA[Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties Brittany Huschka(1), Carolyn Challacombe(1), Alejandro G. Marangoni(2) , KoushikSeetharaman(3) Graduate students(1), Professor(2) and Associate Professor(3) , Department of Food Science,University of Guelph Contact information Dr. Koushik SeetharamanAssociate Professor and Cereals Chair Department of Food ScienceUniversity of Guelph, Guelph, ON [...]]]></description>
		<link>http://coasun.com/2011/03/29/1517/</link>
			</item>
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		<title>Ginger Molasses Snaps</title>
		<description><![CDATA[Mmmmm&#8230;&#8230;snowflakes glittering down to the ground, a fire crackling, and the smell of warm gingery snaps in the oven.   Sounds like a perfect Sunday evening to me!  Why not put a healthy spin on those ginger snaps and substitute the butter for CoasunSA.  I found using Coasun in the recipe didn&#8217;t mask any flavour and [...]]]></description>
		<link>http://coasun.com/2010/12/07/ginger-molasses-snaps/</link>
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	<item>
		<title>1-page description of CoasunSA</title>
		<description><![CDATA[Description Coasun’s shortening alternative is a zero trans fat, low saturated fat, shortening alternative made with edible vegetable oil, water and an emulsifier.  Coasun is white in appearance, odorless, tasteless, and creamy in texture. The material is also pumpable, an advantageous characteristic that improves material handling. Applications Coasun’s shortening alternative can substitute  vegetable shortening, butter, [...]]]></description>
		<link>http://coasun.com/2010/12/02/1-page-description-of-coasunsa/</link>
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	<item>
		<title>Baking with less saturated fat</title>
		<description><![CDATA[Fats give baked goods the texture and flavor that we crave.  Melt-in your mouth pie crusts, tender, crispy, chewy cookies etc…  At the same time fats have high caloric impacts and fats that are typically used in baked goods are generally either hydrogenated and contain trans fat or have high levels of saturated fat, which [...]]]></description>
		<link>http://coasun.com/2010/12/01/baking-with-less-saturated-fat/</link>
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		<title>Coasun Pie Shell Application</title>
		<description><![CDATA[Pie Dough Application Minimal mixing is required when incorporating Coasun with dry ingredients ≥ 40% moisture adjustment on shortening weight will need to be made Gently blend Coasun with dry ingredients; slowly add water to desired consistency. (The addition of water will be much less than with a hard plastic shortening). Lab scale sample experiment- [...]]]></description>
		<link>http://coasun.com/2010/11/23/coasun-pie-shell-application/</link>
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	<item>
		<title>Coasun Dry Cookie Application</title>
		<description><![CDATA[Dry Cookie Application When using Coasun in a low moisture application (i.e. &#60;3% moisture) balancing for water is essential. Eliminate as much added moisture from the recipe as possible Utilizing a creaming step for this application provides enough volume and aeration to the fat and sugar to incorporate the rest of the dry ingredients without [...]]]></description>
		<link>http://coasun.com/2010/11/23/coasun-dry-cookie-application/</link>
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		<title>Coasun Muffin Application</title>
		<description><![CDATA[Muffin Application Cut Coasun “Classic” into dry ingredients until uniform, and then add liquids Lab scale sample experiment- Blueberry Muffin Control Coasun Ingredient % gm % gm Flour, all purpose 27.67% 276.7 28.54% 276.7 Baking powder 1.43% 14.3 1.48% 14.3 Sugar, granulated 8.39% 83.9 8.65% 83.9 Salt 0.75% 7.5 0.77% 7.5 Milk, 2% 22.65% 226.5 [...]]]></description>
		<link>http://coasun.com/2010/11/22/coasun-muffin-application/</link>
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		<title>Coasun Soft Cookie Application</title>
		<description><![CDATA[Soft Cookie Application During creaming with Coasun “Classic” because of its high water content the majority of sucrose solubilizes, making a fully saturated solution. During baking since the majority of sugar is already solubilized the flour soaks up the remaining moisture and the cookie doesn’t get the chance to spread. Try making the cookies using [...]]]></description>
		<link>http://coasun.com/2010/11/22/coasun-soft-cookie-application/</link>
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		<title>Coasun Yellow Cake Application</title>
		<description><![CDATA[Cake Application Adjust for 20% moisture based on shortening weight as some water is bound in the monoglyceride bi-layers and unavailable during mixing Creaming methods have shown to result in a cake with a coarser crumb Try a multi-stage or single stage mix method in which the shortening is blended with dry ingredients and liquids [...]]]></description>
		<link>http://coasun.com/2010/11/22/coasun-yellow-cake-application/</link>
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		<title>Coasun Brownie Application</title>
		<description><![CDATA[Fudgy Brownie Application May need to adjust for ~35% moisture based on shortening weight. During creaming with Coasun “Classic” because of its high water content the majority of sucrose solubilizes, making a fully saturated solution. Try making the brownies using a single stage mix (eliminate creaming).  If all of the ingredients are placed in the [...]]]></description>
		<link>http://coasun.com/2010/11/22/coasun-brownie-application/</link>
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