Bread and Rolls,Morocco price supplier

Normally, fat is only a minor ingredient in the production of bread. However, it influences baking behaviour and the properties of bread during storage. Fat ensures a soft crumb and optimizes bread volume and keeping qualities. In practice, SUNFLOWER OIL and rapeseed oil, also in their hydrogenated form, are the most used oils.

White breads and toast have a slightly higher content of fat. Solid fat improves volume and keeping qualities, liquid oils contribute to the soft structure. An optimal fat for white breads therefore contains a well-balanced proportion of solid and liquid components.