Baking with less saturated fat...

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 can be harmful to our health. Saturated fats are found in animal products such as butter, lard...

Butter, margarine, nutrition, and baking...

As a baking fat used as a shortening we believe butter has much to offer from nutritional and functional perspective. Baker’s margarine contain either high melting partially hydrogenated fats or palm oil, more correctly referred to as palm fat, to solidify margarine at room temperature. Unfortunately partially hydrogenated fats are loaded with artery clogging trans fats and palm oil is loaded with high levels...