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Global Bakery Fats Market Research Report:

The latest report by IMARC, titled “ Bakery Fats Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2023-202 8

” " the global bakery fats market is expected to grow at a CAGR of 4.7% during . Bakery fats are various hydrogenated fat- and oil-based ingredients that are widely incorporated in baked and confectionery products to enhance their flakiness, texture, and aroma. At present, they are broadly categorized into solid and liquid fat types. Amongst these, solid bakery fats include stick margarine, butter, lard, and shortening, whereas liquid products include various neutral flavored oils, such as vegetable and grape seed. These components assist in providing an impervious layer to products, modifying batter aeration, manipulating dough size, ensuring better dough plasticity, and maintaining the chemical, physical and nutritional properties of baked goods. Along with this, bakery fats perpetuate the baking process, offer improved resistance to staling, and impart a creamy sensation, richness, and tenderness. As a result, they are used in several confectionery products, such as short pastries, cakes, bread, buns, rolls, and cookies.

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