We make a special type of edible fat made by a process called hydrogenation, which involves adding extra hydrogen atoms to the aforementioned vegetable fats and turns them into solids, rather than liquids. It refers to the process of a fat interfering with the formation of a gluten matrix in dough. This process is important for many baked goods, such as pie crusts, because gluten creates a gummy or chewy end product.
It is also used in baked goods to keep them soft after baking. Unlike butter, which separates into oil and milk solids upon melting, this remains intact and reverts back to its soft, semi-solid state upon cooling. For this reason, cookies and other baked goods made with this tend to be soft, while those made with butter have a crispier texture. It has a higher smoke point than butter and is also cheaper than butter. We have different packaging sizes and quality for bakery applications. We also contract produce and package for customers using their own brands.