Pastry Fat

Pastry fat is a specialised vegetable fat designed primarily for baking and confectionery production. It is made by hydrogenating or fractionating vegetable oils, giving it a firm consistency at room temperature. It is used in the preparation of doughs, creams, fillings, and glazes, where it provides a smooth texture and excellent workability. Unlike butter, it has a neutral flavour, meaning it does not affect the aroma of the final product. It is popular in professional bakeries and home baking alike due to its stability and ease of use. Its high smoke point also makes it suitable for frying and deep-frying.