1-page description of CoasunSA...

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,...

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...

Defining Cakes and Fat Functionality...

CAKES There are 100’s and 100’s of variations of cakes.  They can be divided; sub-divided and further sub-divided by ingredients (fat, no fat, high-ratio, low-ratio), shapes (bunt, layer, sheet, cupcakes), purpose etc… a lot of time could be wasted trying to categorize these sweet treats that often are the center of attention at big events such as birthdays, weddings and anniversaries.  Bakery geeks like me even...

Rhubarb Coffee Cake...

Nothing screams the beginning of summer like fresh, tart rhubarb!  With the plentiful green leaves and long stalks taking over half of my grandparents garden, I decided to let some of the other garden goodies get some sun, cut down the rhubarb and put it to good use.  Starting with a rhubarb coffee cake, quick, easy and delicious….also a little healthier with Coasun’s shortening alternative! Here are the...

Coasun inspired- Pumpkin Apple Streusel Cake...

Mmmmm…..who doesn’t love snuggling up inside a warm house with the smell of pumpkin, apples and cinnamon baking away as you sip on a hot mug of cocoa, coffee or tea?? This cake incorporates two of fall’s favorite flavors–pumpkin and apple.  Pumpkin cake is topped with cinnamon and brown sugar enrobed apples with a scrumptious streusal topping.  Serve warm or cold by itself or with fresh whipped...

Use Fresh Ontario Strawberries & Rhubarb in Co...

For those at home bakers that don’t have a scale….here’s a recipe for you!  Utilize Ontario’s fresh strawberries and rhubarb for this delicious cake to enjoy with vanilla frozen yogurt or coffee or tea 2 cups all purpose flour 1 cup rhubarb 1 cup strawberries 1 cup CoasunSA 2 cups white sugar 1 tsp. baking soda 2 tsp. cinnamon 1 egg 1 tsp. vanilla extract Add all ingredients except for the...

$8.7million committment by UK's United Biscui...

United Biscuits, a British multinational with many leading brands in the baked products category including McVitie’s biscuits, Phileas Fogg snacks, and Jacob’s Cream Crackers, amongst others is serious in their commitment to lowering saturated fat. The company has invested over $8.5 million to reformulate their popular McVitie’s biscuit. Major brand products such as McVitie’s biscuits face tremendous...

Recipe for Decadent Dark Chocolate Oatmeal Cookies...

Decadent Dark Chocolate Oatmeal Cookies This decadent dark chocolate oatmeal cookie has been created and showcased in the Baker’s Journal 2007 recipe book to allow for indulgence in a delicious treat while keeping health in mind.  This lab scale recipe utilizes food ingredients of Canadian origin to be trans fat free, low in saturated fat and a source of antioxidants, iron, fiber, Omega 3- DHA, and vitamin C. ...

Recipe for CoasunSA – Kicked-up Canadian Bro...

Low saturated fat, trans fat free brownie Kicked-Up Canadian Brownies 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...