Transition® Soy Shortening
Transition® Soy Shortening is an all-vegetable shortening made from soybean oil specifically useful for baking applications. It is solid at room temperature and will blend with flour for making pie shells and other baked goods. This is a clean label product so labeling can declare “Vegetable Shortening” only.
Product families
Applications
- Bakery
Product Families
- Edible Oils & Fats
Other characteristics
- Brand
- Transition
- Fat Content
- 10.0 - 10.0 %
- Ingredient Name
- Soybean Oil
- Labeling Claims
- Clean Label
- Certifications & Compliance
BRC Certified, GFSI Certified, Hazard Analysis Critical Control Point (HACCP)
- Markets
- Food & Nutrition
- Shelf LIfe
Nine months after packing date. The shelf life will be affected by storage conditions such as temperature, humidity and light. BBSI recommends Transition Soy Shortening is stored at 65°F-80°F (18°C-27°C) and away from heat sources such as griddles and deep fryers.
- Ingredient
- Soybean Oil
- Microbiology
Pure fats are not attacked by microbiological species, since there must be a nutrient-containing aqueous phase in which the organism can grow. The moisture content of this product is below 0.1%, and at this moisture level product will not support any microbial growth.
- Technology
- Food Ingredients
- Packaging Size
- 20kg in a plastic-lined corrugated cardboard box
- Packaging Type
- Boxes
- Quality Assurance
BBSI has in place quality assurance programs that strictly maintain the specifications and wholesomeness of their finished products. BBSI holds license 9HPV4T74 under the Safe Food for Canadians Act (SFCA) and Safe Foods for Canadians Regulations (SFCR) and has a HACCP system to comply with all government regulations and industry best practices ensuring the continued safety of our products. BBSI has obtained certification under an approved Global Food Safety Initiative (GFSI) Standard from the British Retail Consortium (BRC) and the Food Safety Modernization Act (FSMA) Module.
- Handling
Care must be taken during storage and shipment to avoid damaging the flavor. BBSI recommends during shipping Transition Soy Shortening is kept below 90°F (32°C) and above 40°F (5°C). During warehouse or kitchen storage, BBSI recommends Transition Soy Shortening is kept between 65°F and 80°F (18°C-27°C). Packaged animal fats will absorb off-flavors if stored near food items with strong odors. Unsaturated fatty acids will oxidize if kept in a warm place over a long period of time.
- Regulatory Compliance
- Kosher Certified.
- Certifications and Compliance
- BRC Certified
- GFSI Certified
- Hazard Analysis Critical Control Point (HACCP)
- Food and Nutrition Applications
- Pastries
- Pies
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Free Fatty Acid (FFA) | max. 0.1 | % |
| Lovibond Color Yellow/Red | 20/2 | — |
| Melting Point | 45.5 - 51.5 | °C |
| Peroxide Value (PV) | max. 1.5 | meq/kg |
| Qualitative Moisture | Negative | — |
| Solid Fat Index (10°C) | 26 - 36 | — |
| Solid Fat Index (26.6°C) | 8 - 18 | — |
| Solid Fat Index (40°C) | 4 - 10 | — |
Table 2 of 2
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 90 | Kcal/10g |
| Fat / Lipides | 10 | g/10g |
| Saturated Fat | 4.5 | g/10g |
| Trans Fat | 0.3 | g/10g |
| Carbohydrate | 0 | g/10g |
| Fibre | 0 | g/10g |
| Sugars | 0 | g/10g |
| Protein | 0 | g/10g |
| Sodium Content | 0 | mg/10g |
| Cholesterol | 0 | mg/10g |
| Potassium Content | 0 | mg/10g |
| Calcium Content | 0 | mg/10g |
