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Fats in Pastry (Types of Fats (Butter (pros/cons (Flavourful, creates a…

- - - - Flavourful, creates a "melt in the mouth" sensation due to a melting point less than body temperature at 20 degrees celsius.
      - Hard to mix when chilled
        
        melts quickly at 20 degrees celsius
        
        leaking water into the flour and stiffening pastry dough
        
        produces slightly denser sponge cake
    - - offers superior flavour and mouthfeel in pastry and biscuits
    - - 15-20% :
  - - - firm and easy to work for pastry dough due to a melting point of 46-49 degrees celsius, and gives a firm crunchy texture
      - This synthetic product is unhealthy if made with hydrogenated fats( also know as trans fats)
    - - 0%
    - - Gives sponge cakes height, an airy texture and a delicate crumb. mouthfeel and may be a drawback as it creates a very flaky texture in the pastry.
  - - - 0%
    - - with out water in the fat, liquid oil does not weigh down the cake batter as much as butter, helping it to rise
      - cannot be creamed to hold air,only suitable for cakes and rely solely on raising agents to give them volume. will not make flaky pastry because it can't separate gluten sheets into layers
    - - In cakes that are not creamed at all, such as carrot cake, liquid oil creates a very light, moist texture. can also substitute solid fat in shortcrust pastries
  - - - low water content , melting at 30 degrees celsius , easier to roll and fold than butter, not as unhealthy as once thought
      - less suitable for sweet bakes, extend shelf life,adding harmful trans fats
    - - complements savoury bakes and pastries
    - - 2%
  - - - up to 90% :
    - - no pros, too much water
      - not formulated to be creamed and capture air. a high water content creates a dense,heavy texture in cakes and makes flaky pastry an impossibility
    - - nothing
  - - - it is suitable for making a flaky ,crumbly pastry texture
      - It lacks flavour, creates a greasy mouthfeel in the pastry
    - - creates a light, hig,crumbly cake. to get the lightest cake you have to find a baking margarine with an 80% fat content
    - - 20-25%:
- - - - The champion bakewell tart.
      - Swiss chard, bacon and gruyère tart.
      - Beef pie.
      - The best apple pie.
      - Lemon meringue pie.
      - Damson and soured cream tart.
      - Heritage tomato, cheese and chutney tart