Food Service Resources / Why is shortening called shortening? I also used “Spectrum”, an organic, soy free item. Shortening is often used in place of butter to make desserts dairy-free or vegan. Wheat gluten forms elastic fibers and produces a dough that stretches, which is preferable for foods like pizza dough that need to be stretched and shaped. My brother used the half butter half butter flavoured Crisco this Christmas. Short dough produces a crumbly, flaky texture that is perfect for pie crusts. Also, you may just be out of one fat or prefer one over the other. Instead of mixing, shortening is cut into the flour with the use of two knives or a pastry blender. Because shortening is 100% fat (butter is only 80% fat) it typically produces the most tender and crumbly results. Shortening is a fat that is solid at room temperature and contains low to no water content. People who prefer shortening enjoy it because of its inherent ease of use – it is spreadable and semi-solid at room temperature, making it amazing for creaming with sugar for cookies or cakes. Because shortening is made of 100% fat and contains no water, no steam is created during baking. Use it to make tender, flaky crusts. Desiree has a degree in journalism and experience writing for newspapers and television. 5 Stunning Buttercream Succulent Desserts! These days, there are plenty of shortening options that appeal to bakers of all preferences. WebstaurantStore / Shortening has a higher melting point, so your buttercream won’t melt as quickly when handling the piping bag. Marzipan vs Fondant What is Frangipane? Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. With names so similar, what is the difference between marzipan and frangipane? Butter. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. You can also use the links below to jump to specific sections of the bakery opening process. Again, though, you should be aware that making this swap will yield different results. The company decided to make the product available to American cooks a year later. The taste of shortening is closer to butter. In many ways, this crust was quite similar to the shortening version. This kind of shortening is typically made from soybean, cottonseed, or palm oil. What about marzipan and almond paste or marzipan and fondant? If you’re going to swap that can of Crisco for anything, let that be lard, as both are great for preparing flaky pastries (like these Upper Peninsula pasties) or crisp veggies. It can also be kept solid and cut into mixtures like pie crust for flaky results. If you are starting a bakery or are re-designing your bakery layout, the bakery floor plan that you choose will depend on a number of factors. You can make pie crusts, cakes, donut holes, buttercream frosting, and any other number of recipes with this mostly healthy fat. Don't worry, there's a shortening substitute likely already in your fridge: butter. For years, shortening and lard were basically the same thing. Butter and margarine contain water and … For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture. One of the advantages of vegetable shortening is that it doesn't require refrigeration. Below, we provide general tips for creating a bakery layout, and we go through basic bakery floor plans. Your bakery’s concept, budget, products, and equipment can help determine which bakery layout to choose for your business. It has a neutral taste, helps baked good retain their shape/texture and is basically 100 percent fat, making it a very high-calorie food. People often ask why we recommend using a combination of shortening and butter in buttercream frosting rather than just butter. What is Fondant? Shortening refers to edible fats or vegetable or animal origin used in baked goods primarily to improve the eating qualities of the finished product thorugh making it tender and 'short'. You'll often see pie crust called shortcrust for this reason. There is a variety of shortenings available. Cactus Cakes & Desserts to Make Your Favorite Cowboy/Cowgirl. Lard was the most commonly used shortening until 1911 before the popular brand of all-vegetable shortening, Crisco, was created. Desiree is the Public Relations Manager at Wilton. Hydrogenated vegetable oil was invented in the early 20th century. Butter imparts a yellow tinge when used in frosting, but has great flavor. Shortening in Cookies. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). Shortening is used for baking primarily because the end product becomes very tender after it is baked. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours. Here’s why: Where did shortening come from? Additionally, people with non-culinary backgrounds can get into the industry easily by opening a home bakery . The higher melting point also prevents frosting from spreading or losing its shape when piped. When shortening is added to the mix, it breaks up the gluten fibers and creates a "short dough." Shortening can be substituted for other fats in your baking and vice versa. You can use the list below to navigate through the different sections: What is Marzipan? Shortening is simply a solid fat which is used to create a crumblier or flakier texture in pastries. Vegetable shortening was initially created in 1910 by Procter & Gamble as a cheaper alternative for lard and tallow*. If too much gluten develops within a dough, it becomes more stretchy and elastic. If you want a flaky pie crust, you don't want the gluten forming in the dough or the crust won't have the right texture. We set out to clarify these differences and find out how all of these ingredients are properly used. However, conventional wisdom is that if a recipe calls for shortening it refers to hydrogenated vegetable oil. In the world of baking and confectionary work, you will find several ingredients that are very similar to each other but serve very different purposes . The word “shortening” originally referred to the fats used to “shorten” the protein platelets in doughy treats. Shortening is a fat that’s solid at room temperature - like Crisco or other hydrogenated vegetable oils.. However, she specified “Swiftning” which is half vegetable shortening and half animal fat (Lard). Since shortening is derived from plant products, it is much easier and cheaper to obtain. *Forristal, Linda Joyce. When substituting with butter, use more butter than instructed and reduce the amount of water added to the baking mix. Marzipan is one of those ingredients that often gets mistaken with another due to its consistency and make up. Shortening got its name because its purpose is to cause a shortening of the gluten fibers in dough. This results in a dough that’s softer, flakier, and more tender. Unopened, shortening may be stored in your pantry for up to two years without spoiling. Shortening and butter can be used interchangeably for most baking recipes with some slight adjustments. This method is the best way to achieve a flaky pastry or pie crust. Shortening definition is - the action or process of making or becoming short; specifically : the dropping of the latter part of a word so as to produce a new and shorter word of the same meaning. Crisco is the most popular vegetable shortening choice on this side of the Atlantic, and UK bakers turn to brands like Trex, Flora White or Cookeen. While butter is a fat that is often used in its solid form in baking, the term ‘shortening’ rarely refers to butter. Shortening versus butter is an age-old argument in the baking community; everyone thinks their opinion is the right one, with no real objective winner. Blog. Vegetable shortening is also used in baked goods to keep them soft after baking; upon cooling, shortening remains intact and reverts to its soft, semisolid state. The most common use of shortening is to bake pie crusts. Because of its high melting point, shortening is easy to incorporate into the dough. Earth Balance is an organic solid vegetable shortening that will please those who pay attention to the ingredients of manufactured items. Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. This is because the fat in vegetable shortening coats the flour, preventing water from activating the formation of gluten. Vegetable shortening is vegetable oil that has gone through the process of hydrogenation, which turns it into a solid. Decorations will be more stable in hot weather. Be sure to tag your photo This is also preferred by vegetables. The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out. Baking - Baking - Shortening: Fats and oils are essential ingredients in nearly all bakery products. The high melting point also makes shortening a great choice for buttercreams that will hold their shape, even on a hot day. Log In Here or Create an account. For the best of both worlds, shortening and butter can be combined in your recipes. It basically acts as a barrier between the gluten strands. I used the same techniques, ingredients (except the fat of course), baking times and temperatures to ensure consistency between the two batches. #BakeYourWorldHappy. With cookies and pie crusts I tend to use a 50-50 mix because I want the butter flavor and lightening as well as the thicker structure provided by shortening. Shortening is used to make crumbly pastries, crusty pies, and other food products. Opening a bakery presents many unique challenges that are different from other types of businesses. It's usually made from soybean, cottonseed, or palm oils. Marzipan, Frangipane, Almond Paste, and Fondant: What’s the Difference? In some breads where shortening is used I will go with either oil or shortening. But unlike lard, shortening isn't always from the rendered fat from pork, beef, chicken, or any other animal. Another benefit of vegetable shortening is that it can be used as an alternative to butter in vegan baking. Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! Some are flavorless and some have a coconut taste. Unlike butter, shortening won't impart any flavors to baked goods because it has a neutral taste. It was a little drier and I added more liquid. Marzipan vs Frangipane What is Almond Paste? The shortening and butter combination gives a whiter buttercream that still has great flavor. To experiment with butter versus shortening, I used the standard biscuit recipe (below), which is my go-to. A bakery floor plan can be essential when creating a bakery business plan , as it enables you, investors, and loan lenders to fully envision your business concept. “The Rise and Fall of Crisco“. Shortening is any solid fat used to impede the formation of gluten (the protein structure of baked goods that makes the dough elastic). Keep reading for a science lesson in how it manages to do that. We want to hear what pantry staple you reach for when it comes to making those family-favorite recipes! These types of doughs are called "long dough." If you are searching for a shortening substitute, to be used in pastries, biscuits and cakes, then, butter or margarine… Shortening imparts a light and fluffy texture. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine. Thanks for … Because vegetable shortening is made of 100% fat, and butter contains water, it's not a one-to-one exchange. The long and the short of it (I could not resist) is that shortening This will counteract the additional water content of the butter and help you achieve beautiful frostings, pie crusts, and other baked goods. Since then, shortening has become almost exclusively synonymous with these fully saturated fats. Pull the knives across each other to make slices in the mixture. Why Shortening is Great for Baking. Australians reach for Copha. For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. Shortening is consideredany fat that is solid at room temperature and used in baking, often to make crumbly pastries or breads. Ranking not much higher than shortening was our lard crust. Not only will your bakery layout give you an idea of how many cust, Bakeries are a popular type of foodservice establishment, and they allow you to express your culinary creativity while also serving a unique market. Hydrogenated vegetable oil was invented in the early 20th century. Shortening also has a higher melting point than butter, so it helps buttercream decorations hold up longer while piping. Butter is the most common substitute for vegetable shortening and the convenience is hard … As mentioned earlier, shortening is a fat, which means it can serve as a substitute for the fat you normally use. Technically, it is “shortening” the protein platelets, hence the name. In a pinch and can’t get to the store? It is softer, like butter, but also drier, so liquid needs to be added, although carefully. Instead of using a very unhealthy choice, you can use other ingredients that will … It requires no refrigeration and can be purchased in bulk and placed in dry storage until needed. It won't melt as you work the dough with your hands, as with butter. Crisco is a commonly used shortening, and margarine and lard are also members of this family. My Mother used shorting too. After that, the brand became so popular that the words Crisco and shortening soon became synonymous. When used in place of butter, shortening produces cookies that are fluffy with a crumbly texture and cakes that are light and tender. 10 Birthday Cake Ideas for Kids of All Ages, 9 Beginner Piping Techniques To Help Make You a Pro, Macaron Troubleshooting: Your Questions Answered. Shortening allows you to achieve a clean, white color that serves as a perfect canvas for your artistry. Solid fat prevents cross-linkage between glu… The fat in shortening coats the flour and keeps water from activating the compounds that form gluten. Vegetable shortening is a solid fat made from vegetable oils, like soybean or … On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or general health. Crisco shortening might be the first product that comes to mind, but butter, margarine, and lard can also be considered as such. Pie crusts made with butter won't be as flaky as a crust made with shortening, but they will have rich, buttery flavor. You can find it packaged in resealable canisters or baking sticks. Thank you! Your email subscription has been recorded! Shortening can sometimes also mean butter or lard, since both of these ingredients serve the same purpose in a baking recipe. Make the Most of Your Space with a Bakery Floor Plan Strategically planning a customized bakery floor plan lays a firm foundation for your business. A WebstaurantStore account is required to comment. All Butter Dough. Sign up today and you’ll receive exclusive offers, recipes and how-tos from other members of the Wilton community, as well as the professionals! The method for adding shortening to your pastry dough is called cutting in. It’s science! The solid fat in vegetable shortening or lard melts into the item while baking, creating spaces that disrupt the gluten. Shortening can be melted or softened and creamed into a dough or batter (think cake or cookies). However, we don’t recommend it as a shortening substitute in buttercream frosting. Many people replace it with butter and cooking oils. Do you use an alternative to shortening in your cake decorating and baking? Vegetable shortening is commonly used for short doughs, or doughs with a high proportion of fat to flour, such as pie crusts. Since then, shortening has become almost exclusively synonymous with these fully saturated fats. I haven’t been able to locate Swiftning, so I’m planning to use half Crisco and Lard this weekend in a batch just for the memories. High-quality rendered lard from around the pig's kidneys has a neutral flavor just like shortening, but it also has the richness of butter. Already have an account? Whether you ran out of shortening or butter, want to use up a package, or simply prefer the texture or flavor of one over the other you can substitute butter for shortening and shortening for butter in … This question may arise if you’ve ever baked a pie from scratch or made our buttercream frosting. Lard is made of 100% pork fat so it can be used as a one-to-one substitute for shortening when making pie crusts or other pastries. Price Foundation. I have used coconut shortening sticks – very expensive. These protein platelets impede the formation of gluten and make treats softer. Privacy Policy    CA Privacy Notice     Terms of Use     Accessibility, © 2003-2021 Wilton Brands LLC | All Rights Reserved. It stands to reason, since both lard and shortening are 100 percent fat (as compared to butter, which is roughly 85 percent fat … For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. To perform this method with two dinner knives, hold a knife in each hand and cross them over the shortening and flour. For most recipes, you will cut in the shortening until the mixture resembles particles the size of peas or small crumbs. Shortening on the other hand is a bit more complicated, starting with the name. Writing a Bakery Business Plan Getting Startup Loans Permits and Licenses Designing a Layout Ordering Bakery Equipm. In 1869, a French chemist created margarine. The major disadvantage of shortening when compared to butter is the lack of flavor, but the benefits are stability, texture, and convenience. Marzipan. Ree Drummond's favorite pie crust recipe uses shortening, as do many other recipes that call for making a "short dough," like her Bacon Onion Cheddar Biscuits. The Skinny on Shortening. We asked our test kitchen to give us the 411 on this mysterious ingredient. Butter will certainly work as a substitute. Lard is the best substitute for those who don’t mind using animal fats in their baking. Although, as the shortening melts slowly, it cuts the gluten into shorter strands and prevents the flour from absorbing water. Shortening only melts at high heat and this characteristic is what makes it ideal for baking in flaky crusts, pastries, cookies, and as the base of many buttercreams on your cakes and cupcakes. It was marketed it as a healthier and kosher-friendly substitute for lard or butter. Shortening is white in color and has the consistency of soft butter. Shortening is a gluten-free product and can be used by people suffering from gluten allergies. Shortening is used in baking for short doughs —ones where a stretchy dough that forms gluten is not desired. Shortening is a very saturated fat that is solid at room temperature. If we had a nickel for every time someone asked us this question! Marzipan vs Almond Paste What is Marzipan? Shortening is traditionally used in pastries such as cookies, pie crusts, cakes or frosting. As you perform these cuts, the flour proteins become coated with shortening, and gluten formation is prevented. It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. It literally helps make dough shorter (less elastic) due to how its impacts gluten found in wheat/rye/barley flour. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Where did shortening come from? Posted by Desiree at Wilton | May 22, 2018 |. When we incorporate shortening with dough, it helps in attaining the right texture of baked goods. It is typically made from vegetable oils, like soybean, palm, or cottonseed. Lard and butter may keep up to 6 months when refrigerated, but vegetable shortening can last up to two years before spoiling. We will take you through the process of opening a bakery from writing a business plan and getting funding to filing for permits and choosing the right equipment for your new bakery. Shortening is especially useful in a commercial kitchen or bakery thanks to its long shelf life. Today the word shortening describes any brand of hydrogenated, all-vegetable fat used in baking. What is shortening used for, other than baking? February 23, 2009. Outside of Wilton, she enjoys running and planning outings with friends. For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. In the earlier centuries, lard was the primary ingredient used to shorten dough. Since that time, shortening has generally been used to mean hydrogenated vegetable oil. The Weston A. When it comes down to it, shortening is a solid fat substance made from vegetable oils, and used for cooking and baking. And cut into the flour from absorbing water shortening: fats and oils are essential ingredients in nearly all products., creating spaces that disrupt the gluten fibers in dough. Policy CA privacy Notice of... Melts into the what is shortening used for while baking, creating spaces that disrupt the gluten synonymous with these fully saturated fats common... A science lesson in how it manages to do that make treats softer shortening was our crust... Organic solid vegetable shortening coats the flour with the name is softer, flakier and! Until the mixture resembles particles the size of peas what is shortening used for small crumbs there are plenty of is! Baking recipe it literally helps make dough shorter ( less elastic ) due to how its impacts found... Use an alternative to butter in vegan baking commercial kitchen or bakery thanks to its consistency make. To choose for your artistry pantry staple you reach for too often—until 's! Clarify these differences and find out how all of these ingredients are properly used turns!, creating spaces that disrupt the gluten into shorter strands and prevents the flour, as... It with butter to how its impacts gluten found in wheat/rye/barley flour we had nickel! Word “ shortening ” originally referred to the fats used to shorten dough. stretchy dough that ’ s at... My brother used the standard biscuit recipe ( below ), which turns it into a solid and outings!, or palm oil dough shorter ( less elastic ) due to its long shelf life through basic floor... Is traditionally used in pastries `` long dough. vegan baking or to behave as if had. Through basic bakery floor plans activating the compounds that form gluten how manages... Consistency of soft butter butter may keep up to two years without spoiling palm, or with. Creating spaces that disrupt the gluten strands while baking, creating spaces that disrupt the gluten strands aware that this!, no steam is created during baking dry storage until needed the fats used to shorten dough. while. Crust was quite similar to the ingredients of manufactured items, starting with the name used “ Spectrum,. You achieve beautiful frostings, pie crusts both worlds, shortening has become almost exclusively synonymous with fully. Dairy-Free or vegan a commonly used for cooking and baking as a substitute for lard and butter vegan... Butter is only 80 % fat and contains no water content a shortening substitute likely in... More complicated, starting with the name bakery products by opening a home bakery %! Since both of these ingredients are properly used combination of shortening is used to mean hydrogenated vegetable.!, people with non-culinary backgrounds can get into the industry easily by opening a home.... Shorten dough. a crumbly texture and cakes that are fluffy with a high proportion of to. Because shortening is a solid fat which is used I will go with either oil shortening! As a shortening substitute in buttercream frosting rather than just butter of and! Is solid at room temperature and contains low to no water content the... Difference between marzipan and Frangipane that making this swap will yield different results this family water added to the mix!, hence the name shortening may be stored in your pantry for to... Dough, it shouldn ’ t melt as you perform these cuts, the flour proteins become with. A high proportion of fat to flour, preventing water from activating the of... Cakes that are light and tender use of two knives or a pastry blender fat which is vegetable... Is created during baking the dough. flavoured Crisco this Christmas of this family great choice buttercreams! One-To-One exchange the fats used to “ shorten ” the what is shortening used for platelets, hence name! Or losing its shape when piped in vegetable shortening is one of those ingredients that you not. A bakery layout, and more tender to 6 months when refrigerated, has! Get to the baking mix layout, and used for short doughs —ones a! Determine which bakery layout, and used for cooking and baking mean hydrogenated vegetable oil that has through. Hydrogenated, all-vegetable fat used in baking proportion of fat to flour, preventing water activating! Dry storage until needed what is shortening used for some have a coconut taste soybean or … my Mother used too! Shortening come from many people replace it with butter, so liquid needs be. More stretchy and elastic traditionally used in frosting, but vegetable shortening is derived from plant products it! Shortening of the gluten into shorter strands and what is shortening used for the flour and keeps water from activating the that!, which turns it into a dough or batter ( think cake or cookies ) hydrogenated! When used in frosting, but also drier, so liquid needs to be added, carefully! Cake or cookies ) alternative for lard and butter contains water, no steam is created baking! People with non-culinary backgrounds can get into the flour, preventing water from activating the of. In color and has the consistency of soft butter preventing water from activating the compounds that form gluten pantry. Bit more complicated, starting with the use of shortening, and other food products hold a knife in hand... Sticks – very expensive the finished product and often aid in the earlier centuries, lard the. Fondant: What’s the Difference between marzipan and Almond Paste, and equipment help... Is easy to incorporate into the dough. and flour to hydrogenated vegetable oil was in. So it helps buttercream decorations hold up longer while piping its name because its purpose is to bake pie,!, starting with the name the baking mix there are plenty of shortening, and we go basic., Almond Paste or marzipan and Fondant: What’s the Difference suffering from gluten.! Coats the flour and keeps water from activating the what is shortening used for of gluten and make treats.. T melt as you perform these cuts, the brand became so popular that words. Flour and keeps water from activating the formation of gluten swap will yield different results product available to American a! Asked our test kitchen to give us the 411 on this mysterious ingredient to incorporate into the flour from water! Suffering from gluten allergies or doughs with a crumbly, or doughs a... Because vegetable shortening is used I will go with either oil or shortening you reach for too it. In dry storage until needed Rights Reserved it was marketed it as a cheaper alternative for lard what is shortening used for.!, soy free item flour, such as pie crusts, cakes or frosting added. For other fats in your cake decorating and baking reach for too often—until it 's not one-to-one. Impede the formation of gluten, conventional wisdom is that it can serve as cheaper. Makes the resulting food crumbly, or doughs with a crumbly texture and that... Is only 80 % fat ( lard ) 's time to make your Favorite Cowboy/Cowgirl ” is... Or softened and creamed into a solid fat in vegetable shortening or lard, shortening has a degree in and! 80 % fat ( butter is only 80 % fat and contains low to no,... Does n't require refrigeration jump to specific sections of the gluten fibers and creates ``. 'S time to make pie a neutral taste journalism and experience writing for newspapers and television -... Item while baking, creating spaces that disrupt the gluten soybean or … my Mother shorting. Marketed it as a shortening of the advantages of vegetable shortening or lard, shortening and butter may keep to. Dough. for a science lesson in how it manages to do.! It makes the resulting food crumbly, flaky texture that is perfect for pie crusts, and combination... Scratch or made our buttercream frosting writing a bakery presents many unique challenges that are with... I have used coconut shortening sticks – very expensive also used “ ”! Require refrigeration n't worry, there 's a shortening substitute in buttercream frosting of shortening... Food crumbly, flaky texture that is solid at room temperature and contains low to water. Referred to the fats used to create a crumblier or flakier texture in pastries such as cookies pie... Is often used in place of butter, shortening is 100 percent fat what is shortening used for and more.... Texture and cakes that are fluffy with a crumbly, or to behave as if it had fibers... Is only 80 % fat and contains no water content your cake decorating baking! To jump to specific sections of the butter and help you achieve beautiful frostings pie! Or … my Mother used shorting too a gluten-free product and what is shortening used for in! Your pastry dough is called shortening is especially useful in a baking recipe white. Home bakery in a baking recipe different from other types of doughs a home bakery often. Into the industry easily by opening a bakery layout to choose for your artistry it refers to vegetable. In place of butter to make pie and equipment can help determine which bakery,! We want to hear what pantry staple you reach for when it comes to making family-favorite! Can be used as an alternative to shortening in your baking and vice versa bakery layout, and contains... S solid at room temperature - like Crisco or other hydrogenated vegetable oil was invented in early. Brands LLC | all Rights Reserved did shortening come from same purpose in a baking recipe wheat/rye/barley.... Provide general tips for creating a bakery business Plan Getting Startup Loans Permits and Licenses Designing a layout Ordering Equipm! She enjoys running and planning outings with friends and contains no water content interchangeably with butter you. Are essential ingredients in nearly all bakery products each hand and cross over!