Baking & Snack - June 2015 - 96
PHO FREE SOYBEAN SHORTENINGS
Bunge
UltraBlends
TM
shortening is a
superior alternative to
traditional hydrogenated
shortenings and
palm based
products.
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The UltraBlends portfolio includes:
The impact of temperature on shortening firmness
Max. Avg. Force (grams)
UltraBlendsTM Enzymatic products have a more
consistent SFC Curve which creates less variability
in the firmness of the dough, especially beneficial
for machining processes.
PLASTICITY RANGE
Temperature (°F)
Palm Blend
UltraBlends 133
TM
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