Short pastry

Shortening is a 100% fat product formulated with animal and/or vegetable oil that has been processed for functionality. It is used as an ingredient in bakery products such as bread, cakes, cookies, short pastries, fillings, and icing. It is also used in frying. Anhydrous milk fat (AMF) is made from either butter or directly from milk cream or fresh cream. Traditionally, butter and lard have been the fats used in bakery products. Consumption patterns have shifted away from traditional animal-based fats to vegetable oils and fats due to economics and nutritional considerations. However, the buttery flavor of milk fat is still desirable. 

Fats contribute to the rheological properties in flowable and pastry foods. By combining with starches to form a clathrate, a product different from the native starch is formed, eg, shortening in baked goods. The highly developed shortness of pies baked in eadier times resulted from the use of high levels of lard. The use of less fat in pie cmsts is evident, ie, the cmsts are harder and readily become soggy. 

A positive urine test result for opioids does not necessarily mean that the individual used drugs illegally. The GC/MS instrument is very sensitive, and any morphine detected could have come from the individual having eaten poppy seed-containing bagels or pastries shortly before the test. Also, many people are prescribed opioid-containing analgesics such as Tylenol with codeine, Percodan , and Percocet , and their urine samples will test positive. At the time of urine... 

Introduction. The flavor of butter and butter fractions is very attractive to the human palate due to their content of very short chain fatty acids. Furthermore, the word butter is appreciated by the consumer. Due to this, there has been a growing interest in recent years, especially in Europe, to use butter stearin and other butter fractions in pastries such as Danish pastries and croissants (108, 109). The properties desired in puff pastry butter are similar to those outlined for puff pastry margarine in Section 5.2. 

This group consists of samples of short crust pastry mix, Yorkshire pudding, an ice lolly, waffles, eggs, and vegetable burger mix. 

---