Roll-in pastry shortenings : What is it?
Roll-in pastry shortenings
This type of shortening is also called special pastry shortening (SPS). These fats have a semi-waxy consistency and oﬀer:
- Large plastic range
- Excellent extensibility
- Excellent lifting ability
They are primarily used in puﬀ pastry and Danish pastry products where lamination is required. They come in various specialized forms, with varying qualities and melting points. It is all a matter of compromise between cost, palatability, and leavening power. A roll-in that does not have “palate cling” may have a melting point too low to guarantee maximum lift in a puﬀ pastry product.