Trial on Re-FatConducted by Institute of Baking & Cake Art

Dated:

Institute of Baking & Cake Art

Use of Re-FAT

o Used to reduce Fat in baked product

o Adds additional moisture

o Assists in longer shelf-life

o Better emulsification in batters

o Even coloring of crust

o Even form of crust

o Better mouth feel

Institute of Baking & Cake Art

Refat RUSK trial

Re-Fat Standard

Institute of Baking & Cake Art

Advantages of using Re-Fat:

Low Pricing, Crunchy, Increased Quantity

Re-Fat Standard

Refat Butter biscuit trialInstitute of Baking & Cake Art

Advantages of using Re-Fat:

Low Pricing, Crispy, Increased Volume,

Rich Color, Increased Quantity

Re-Fat Standard

Refat emulsified Cake trialInstitute of Baking & Cake Art

Advantages of using Re-Fat:

Low Pricing, Compact (Dense) structure,

Good color crust

Institute of Baking & Cake Art

Advantages of using Re-Fat:

Low Pricing, Softness, Better symmetry (Shape)

Institute of Baking & Cake Art

Advantages of using Re-Fat:

Low Pricing