Shortening
Fat Crystallization: Why Butter Is Solid and Oils Are Liquid
Fat crystallization explains butter texture, pastry flakiness, and why chocolate blooms. Learn how saturated fats, crystal forms, and temperature affect baking.
IntermediateWhat Fat Does in Baking: Tenderness, Layers, and Moisture
What does fat do in baking? Fat shortens gluten, creates flaky layers, retains moisture, and changes texture. Here's how butter, shortening, and oil differ.
Intermediate