Multipurpose Shortening

Multipurpose Shortening: Nutrition and Guide

Multipurpose shortenings are formulated for flexibility across baking, frying, and cooking applications — attempting to serve several functions in a commercial setting where using different fats for different applications would be impractical or uneconomical. They are commonly used in foodservice, catering, and mid-scale food production where one fat needs to handle bread, pastry, frying, and general cooking. The fat composition represents a compromise between the different requirements of these applications — a moderate saturated fat content (30.4 g per 100 g) providing adequate solidity for baking without being so hard as to be unworkable at cold temperatures, and a sufficient smoke point for moderate-heat frying applications.