How does shortening function differently in pie crust vs. pizza crust, and why might a specialty shortening meet those needs? Specialty shortening for pie crust will have a varying range of textures. The shortening provides the tenderness and can add to flakiness for pie crust, but the yeast-raising is what provides texture for pizza crust. For specialty pie shortenings, the temperature of storage and use for the customer as well as mixer types will be critical to make the best selection. The shortening cuts or breaks down the dough, leaving tiny lumps that don't melt, creating a flaky and tender texture post bake. Pizza crusts do not typically require specialty shortenings due to the tougher texture of the yeastraised doughs. Most - there is always an exception - pizza crusts use low levels of liquid oils like soybean and canola oil. The liquid oil helps provide lubricity during the dough production. If you wanted to make an extra flaky crust, you could add in some flaked shortening toward the end of production. " IN DONUTS, SPECIALTY FORMULATED SHORTENINGS CAN HAVE TAILORED SOLID FAT PROFILES THAT CAN DECREASE WICKING OR OIL STAINING IN PACKAGES, IMPROVE THE WAY YOUR GLAZE OR ICING ADHERES TO YOUR FINISHED DONUT, AND ENHANCE FRIED FLAVOR NOTES. " Providing safe and reliable feeding equipment to the baking industry for over 60 years Contact us today! 1-888-284-4574 www.brabenderti.com Keep the Flowhttp://www.brabenderti.com