Ingredients that when included in or added to a product will increase the nutritional, market or consumer value of a baked good.
Vegetable oil (soybean or cottonseed) that is processed into a solid fat. It is 100% fat with no water, milk fat, or other non-fat solids added. It is nearly flavorless and is used for imparting flakiness and tenderness. Most solid shortenings are now trans-fat free.
To leave an opening through which steam can escape in the covering of a food.