Why Do Bakeries and Food Manufacturers Use Palm Shortening?

palm-shortening is commonly used in bakeries and food manufacturing because it doesn’t require hydrogenation and performs consistently in dough preparation. Its textured form helps shorten gluten structure, which improves the softness and flakiness of baked goods like pastries and cakes. Having different melting points available also makes it easier for businesses to match the shortening to their specific processing conditions.

Beyond baking, palm shortening is also used for frying due to its heat stability and neutral flavour. Many kitchens prefer it because it produces less smoke and holds up well during repeated frying. Suppliers like Ramli Foods often highlight consistency and quality control, which are important when recipes need to perform the same way every time.

How do you mainly use palm shortening—baking, frying, or both?