LAS VEGAS — Cargill plans to launch its Regal line of bakery shortenings at the International Baking Industry Exposition Oct. 8-11 in Las Vegas. The Regal portfolio of five shortenings includes high-performance shortenings as well as non-palm shortenings with optimized performance, according to Minneapolis-based Cargill.
Regal Icing Shortening NH, a non-hydrogenated icing shortening, creates “brilliant white icings” without any whitening additives, and it holds up in the most intricately decorated cakes, Cargill said. A patent is pending for the technology behind the product.
Regal Donut Fry Shortening was formulated specially for operations serving fresh donuts. The reduced-palm shortening enables a faster set time over standard palm shortenings.
Regal Puff Pastry Shortening delivers the lamination and lift performance of margarine in puff pastry applications, Cargill said. Since it is 100% fat, it may translate into a 20% cost savings per unit of finished product over margarine.
Regal Cake & Icing Shortening, a non-palm icing shortening, performs well in cakes, making it functional for smaller bakery operations. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).
Regal All-Purpose Shortening provides a broad working range, plasticity and creaming properties. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).
“We have been providing shortenings to the bakery industry for a long time," said Janet Bones, research and development vice-president for Cargill Global Edible Oil Solutions. “However, we took a hard look at our portfolio and saw opportunities to better meet the needs of our bakery customers. These five products represent the beginning of our journey, as we have additional innovative offerings in our pipeline.”
Also at IBIE, Lynne Morehart, senior principal scientist for Cargill, will give a presentation titled “Structuring Fats: Systems and Bakery Applications” on Oct. 11.
