Shortening and Its Alternative in Wafer Cream

Shortening is a type of solid fat widely used in the bakery and confectionery industry to enhance product quality, flexibility, and texture.
However, due to hydrogenation, shortenings are considered unhealthy fats. They oxidize quickly at high temperatures, producing free radicals that can lead to inflammation, hardening of blood vessels, and an increased risk of heart disease.

🌿 Benefits of Baygel as a Shortening Alternative in Wafer Cream:

1. 40% reduction in saturated fat.
2. 20% reduction in total fat.
3. Improved and more uniform texture.
4. Significant reduction in production cost and final product price.