Why Fat?

• Tenderizing Agents... Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour; hence their name: shortenings. ...
• Creaming...fat, when beaten with a paddle, will build up a structure of air pockets which are essential to lightening the dough (aerating)
• Plasticity...provides the ability to spread and shape the product
• Moistening Ability...The first role of fat in baking is to add richness, flavor, and moisture to baked goods
• Nutrition...Fats are the most calorie-dense compound in food, weighing in at over twice the calories per gram of proteins or carbohydrates.