Stratas Foods is flexing the muscle of its Flex Palm technology to develop consistent trans-fat free shortenings for a wide range of bakery applications.
Flex Palm trans-fat free shortenings offer smooth and creamy pliable consistency that rival soybean-based products from the past, are easier to work with throughout the process of creating cakes and icings, and a whiter appearance due to smaller average crystal particle distribution. They offer a wider working functional range based on product temperature, more consistent texture from cube-to-cube and lot-to-lot and desirable textural properties maintained over a longer portion of the declared shelf-life.
“The breakthrough here is that we’ve increased the firmness of the shortening by 60% and decreased the variability within the pallet by over 50%. That allows for a uniform product to be delivered to the customer for use in their end-use application,” says Roger Daniels, vice president, research, development and innovation for Stratas Foods.
The proprietary Flex Palm process was developed in the Stratas Foods Research, Development & Innovation Center, allowing for the zero trans-fat palm oil to function similar to hydrogenated shortenings.
For bakers, Stratas offers the following brands with zero grams trans fat per serving:
Super Fry Z
To learn more, visit www.stratasfoods.com