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Bakery products were improved significantly when emulsified shortening was introduced in 1933 (Hui, 1996). Pure vegetable shortenings were accepted as premium products both by housewives and the commercial bakers due to their uniform white colour and smooth texture that improves stability, creaming properties and bland taste. The advance in technology, especially in the food service … Read more

Pastry used for tarts is referred to as sweet short crust pastry (Figure 1). Pastry doughs vary according to the type of final product intended. For instance, the crust for a pre-cooked custard pie should be different from the crust for a fruit filled pie. While the basic ingredients for most pastry doughs are similar, … Read more

Bakery fats are used in a variety of bakery applications for specific functions to produce different products (Figure 1). The properties can be tailor-made to suit the application for which it is intended. A fat for crumble pastry should have a certain consistency to facilitate mixing of ingredients together. It should be able to coat … Read more

Fudge sauce is an ideal topping for ice cream and cold desserts (Figure 1). It is also used in bakeries and dairy industries for flavouring, dipping and also for inclusion in filling cream and chilled desserts such as yoghurt. Fudge sauce tastes like milk chocolate and is the second most popular topping after chocolate syrup (Schuman, … Read more

Malaysia exports various palm oil products with different fatty acid compositions. To ensure that the products are within the trade specifications, they have to be tested before export. Therefore, Standard Reference Materials (SRMs) of palm oil products are required to ensure that products meet the specifications. SRM is defined as a reference material, accompanied by … Read more