Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas
Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas. Bunge Loders Croklaan will debut its complete portfolio of Vream® Elite Premium Shortenings at this year’s International Baking Industry Exposition (IBIE), Sept. 7-11, in Las Vegas.
“Shortening is a key ingredient in bakery, but bakers still face challenges in finding products that are easy to use while also delivering great sensory experiences across today’s most popular applications,” said Mark Stavro, senior director of marketing. “Vream Elite shortenings are made from high-stability soybean oil. They deliver tremendous functionality whether you’re working in cool or warm conditions and are optimized by application to deliver fantastic appearance, texture, and mouthfeel.”