Baking Ingredients – Baking Fats: Animal, Vegetable, and Mineral; Butter, Margarine, and Olive Oil

Baking Fats: Animal, Vegetable, and Mineral; Butter, Margarine, and Olive Oil

The best pastry is made with butter, fantastic flavour and texture.

Baking Fats play an important part in everything you bake. Some fats add flavour, other fats aid texture, and further, can help to keep your baking moist.

It is amazing how a tiny amount of fat added to a yeast recipe can significantly soften your bread. While increasing the amount of fat in pastry makes your pie/tart, ‘melt in the mouth’, ‘short’, and ‘crumbly’. Try ‘Sable Pastry’ which uses an equal proportion of butter to flour. Biscuits or Flan cases made using this pastry recipe are divine, though quite difficult to handle – chill the dough thoroughly before pinning out. Which fat to use though? This is purely a personal choice. It is easier to make that choice through knowledge………

Animal

Butter

Butter is a natural product. The cream from domesticated animals is churned until the fat solidifies. The solid mass is pure butter, and the liquid is buttermilk. The butter is washed with lots of water to remove as much of the buttermilk as possible. Then it is formed into blocks.

Butter adds flavour and texture to everything you make. The liquid part enclosed in butter aids in leavening. Once heated, the steam released develops pockets in the batter, which when fixed by heat gives rise or crumbly snap to cakes and pastry.

Butter begins to melt at 29 degrees C. When heat is applied, butter becomes liquid but always returns to the solid state when cooled, unless clarified, (an unnecessary process for baking). A packet of butter contains 81% fat, the remainder is made up of water and buttermilk solids not washed out.

Butter is made up of 43% saturated and 30% unsaturated fats. Many people are concerned that saturated fats are bad for you. However, there is as yet, no conclusive scientific evidence that using butter is a contributor to heart disease. All I can say here is that any fats taken in excess are bad for you. Further research is necessary before the facts are known. You must decide whether the properties of butter gained (flavour and texture), outweigh the ‘negatives’ of using saturated fats.

Lard

Lard is made from rendered pork fat and contains 46% saturated and 54% unsaturated fats. Lard is 100% fat so produces fantastic baked goods with a tender, flaky crust. It is virtually odourless and tasteless which is why it can never replace butter as the preferred baking medium. However, by combining lard with butter in pastry baking you can get the best of both worlds. I prefer a ratio of 50:50 in my savoury baking. A ratio of 1 : 5 lard to butter gives a good sweet pie pastry for the novice baker. Lard in baking is a very forgiving medium. The highest quality sweet pastries should only be made with butter.

Suet

Suet is made using pure unprocessed solid fat. This is mixed with self raising flour, salt and milk to make soft dough, which is generally steamed. In UK it is very popular as a soft steamed crust for steak and kidney pudding, or by mixing in dried fruit and nuts to make the very rich and traditional Christmas pudding. ‘Jam Rolly Polly’ and ‘Spotted Dick’ are two traditional winter desserts also very popular. A vegetable suet for Vegans is now available.

Vegetable

Margerine

Margarine is made from blended oils both animal and vegetable, so take care in reading the label if you are a Vegan. It comes in two forms, solid and whipped. Margarine was developed as a low priced alternative to butter and has been ‘touted’ as healthier. This has not been proven. As with butter, further work must be done here. Never buy margarine which has been through a process called hydrogenation, it makes the fat solid but has arteriosclerosis and cancer issues!

If you decide to use margarine for baking, make sure you purchase the solid form. This has a fat content the same as butter of 80%. The whipped variety starts with a fat content of 25%, water makes up the rest! The melting point of margarine is similar to butter at 29 degrees C. Solid margarine like lard has its place in baking. However, it will lose out every time over butter in flavour.

Vegetable Shortening

Vegetable Shortening is made from vegetable oil which has been through a manufacturing process to make it into a solid fat. Shortening is suitable for use by Vegans. It has a higher melting point than butter and margarine – 37 to 43 degrees C, and will withstand high oven temperatures. Shortening is 100% fat so does not contain water. If you are to substitute it in your recipe for butter you will need to adjust the liquid content slightly.

Compared to butter, shortening has a lot going for it. It stays more solid at room temperature and creams better. In baking, these characteristics mean that shortening is distributed through the dough better than butter. It is more effective at coating flour particles which reduces gluten development. You achieve a better ‘shortening’ of the pastry and a lighter cake. However, you will still lose out on flavour – nothing compares to butter.

Mineral

Vegetable Oils

Vegetable oils always stay liquid and never set into a solid form. Their main function is as a lubricant. The liquid oil cotes the flour and sugar particles which produce smoother dough. The mixing is easier and quicker as ingredients are just stirred in to combine. There is some tolerance when baking with vegetable oils, as the coating of particles prevents some gluten development. However, oil does not aerate when creamed with sugar so is not suitable for creaming methods in baking.

Vegetable and Nut Oils

Vegetable and Nut Oils are made from the pressing of seeds, nuts, grains or fruits from plants. Olive, safflower, sunflower, sesame, hazelnut, rapeseed and vegetable are just a few. They each have different characteristics and are best used in particular ways. For baking, olive, safflower, sunflower and clear sesame, are best used. Vegetable oils are refined and filtered to create neutral flavour.

In baking, vegetable oils act as flavour carriers. They reduce stickiness and help retain the flavours of other ingredients. Cakes are very moist when oil is used as the fat. I particularly like the flavour and texture of cakes when yoghurt, sour cream or buttermilk are used in combination with oil. Lemon Drizzle Cake is wonderful……mmmmmm!

Further information on types of Fat used in Baking

Butter: Provides a rich flavor and is a key ingredient for leavening baked goods due to its water content, which releases steam during baking.

Shortening: Made from hydrogenated vegetable oils, it’s 100% fat with no water, making it ideal for flaky pie crusts and to prevent shrinkage during baking.

Lard: Known for creating a creamy texture and flaky layers in pastries.

Coconut Oil: A versatile solid fat that can be used for light and tender baked goods.

Olive Oil: Offers a fruity richness and is often used in Mediterranean-style cakes and breads.

Neutral Oils (like canola or vegetable oil): Provide moisture and help create a decadent mouthfeel in cakes and other desserts.

Categories of Fat

There are three main categories of fats: saturated fats, unsaturated fats, and trans fats. All fats are made up of carbon, hydrogen, and oxygen molecules, the bonds fixed in various combinations.

Dependent on how many hydrogen bonds are present decides whether the fat is in solid or liquid form, (mostly).

Saturated Fat

According to the Oxford Dictionaries, saturated fats are a type of fat containing a high proportion of fatty acid molecules without double bonds, considered to be less healthy in the diet than unsaturated fat. Saturated fats are typically solid at room temperature, such as butter, coconut oil, and animal fats. They are mainly found in animal products and tropical oils. Saturated fats have been linked to an increased risk of heart disease and other health problems, so health organizations recommend limiting their intake and replacing them with unsaturated fats.

Consuming too much saturated fat can increase “bad” LDL cholesterol levels. High LDL cholesterol is associated with an increased risk of heart disease and stroke. The role of saturated fat in health is complex and has been the subject of much research and debate.

Unsaturated Fat

Unsaturated fats are fats or fatty acids that contain at least one double bond within the fatty acid chain.

They are typically liquid at room temperature, unlike saturated fats, which are usually solid.

There are two main types of unsaturated fats, monounsaturated and polyunsaturated fats. Monounsaturated fats have one double bond and are found in high amounts in foods like avocados, olives, and certain nuts. Polyunsaturated fats have more than one double bond and include essential fatty acids like omega-3 and omega-6, found in fatty fish and flaxseeds.

Consuming unsaturated fats can help lower bad cholesterol levels and is linked to a reduced risk of heart disease and stroke.

Foods rich in unsaturated fats include avocados, olives, nuts, seeds, and certain oils like olive oil and canola oil.

Trans Fats

Trans fats, also known as trans-fatty acids, are a type of unsaturated fat that can be found in two forms: natural and artificial.

Natural trans fats are found in small amounts in meat and dairy products from ruminant animals like cattle, sheep, and goats.

Artificial trans fats are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid, which is why they are also called partially hydrogenated oils.

The consumption of artificial trans fats is associated with an increased risk of heart disease, as they can increase LDL (bad) cholesterol levels and decrease HDL (good) cholesterol levels. Due to their health risks, many countries have taken steps to reduce or ban the use of artificial trans fats in food products.

It’s important to read food labels and be aware of the ingredients in products to avoid consuming artificial trans fats. Foods that may still contain trans fats include some fried foods, baked goods, and processed snack foods.

Foods saturated fat mainly found in:

Saturated fats are mainly found in animal products and tropical oils. These include:

Full-fat dairy products: Items like whole milk, cream, and cheese contain significant amounts of saturated fats.

Cheese: Used to cook with, or eaten unprocessed. Usually high in Saturated Fats

Butter: Commonly used in cooking and baking, butter is high in saturated fats.

Red Meat: Beef, lamb, and pork are known to have high levels of saturated fats.

Tropical Oils: Coconut, Palm Oil, etc. Coconut oil despite its popularity in health food circles, is very high in saturated fats.

Processed meats: Foods such as sausages, hot dogs, and bacon are typically high in saturated fats.

Baked goods: Pastries, cakes, and biscuits often contain high levels of saturated fats due to the butter and shortening used in their preparation.

Snacks and desserts: Many savoury snacks, ice creams, and other desserts can be high in saturated fats.

Foods unsaturated fat mainly found in:

Avocados: Rich in monounsaturated fats, great for heart health.

Olives: Another good source of monounsaturated fats, versatile in recipes.

Nuts and seeds: Include a variety of nuts like almonds, walnuts, and seeds like flaxseeds which are high in both polyunsaturated and monounsaturated fats.

Fatty fish: Such as salmon, mackerel, and trout are high in omega-3 fatty acids, a type of polyunsaturated fat.

Some oils: Like olive, safflower, and sunflower oil are liquid at room temperature and high in unsaturated fats.

Dark chocolate: Contains monounsaturated fats and is also a treat to enjoy in moderation.

Foods trans fats mainly found in:

Commercial baked goods (cakes, cookies, pies)

Shortening

Microwave popcorn

Frozen pizza

Refrigerated dough (biscuits, rolls)

Fried foods (French fries, doughnuts, fried chicken)

Non-dairy coffee creamer

Stick margarine

It’s important to note that while some trans fats occur naturally in animal products, the majority of health concerns are associated with industrially produced partially hydrogenated oils found in processed foods. These can raise LDL (bad) cholesterol and lower HDL (good) cholesterol, increasing the risk of heart disease.

Chart showing levels of Saturated and Unsaturated fat?

Food	Saturated	Mono- unsaturated	Poly- unsaturated
Cooking oils
Algal oil	4	92	4
Canola	8	64	28
Coconut oil	87	13	0
Corn oil	13	24	59
Cottonseed oil	27	19	54
Olive oil	14	73	11
Palm kernel oil	86	12	2
Palm oil	51	39	10
Peanut oil	17	46	32
Rice bran oil	25	38	37
Safflower oil, high oleic	6	75	14
Safflower oil, linoleic	6	14	75
Soybean oil	15	24	58
Sunflower oil	11	20	69
Mustard oil	11	59	21
Dairy products
Butterfat	66	30	4
Cheese, regular	64	29	3
Cheese, Low fat	40	10	4
Ice Cream	62	29	4
Ice cream, low-fat	40	10	4
Milk, whole	62	28	4
Skimmed Milk,	62	30	0
Whipping cream	66	26	5