Shortening

Here we distinguish between shortenings that are used as an ingredient in dough and the fats used for frying the dough in the frying. The latter are generally called Siedefette. As Siedefett or frying fats are summarized, which are suitable for frying food in oil bath. Siedefett must be able to withstand a strong heating to about 200 to 250 ° C and should therefore be especially pure, may therefore possible not contain water or egg white. Water would squirt heavily when heated, egg whites are black and make the fat useless. Also of importance is the smoke point, which depends on the proportion of free fatty acids in particular.

As Siedefette pure vegetable oils with a high smoke point or hydrogenated vegetable oils are mostly used, such as peanut fat. More rarely come lard, beef tallow and butter for use.

• Oil and grease