instore - May 2018 - 101
Learn how to make non-PHO
shortenings work with your
formulas by using the basic
building blocks of mixing.
THE FINAL DEADLINE
Bakeries have until June 18, 2018, to remove partially hydrogenated oils (PHOs)
from their products. Stratas Foods, LLC continues to work on the optimum solutions for all bakery applications through its own ongoing and extensive research.
Stratas offers Flex technology, which creates either palm or soy based shortenings that function more like partially hydrogenated shortening.
by Mitch Riavez, certiﬁed master baker
National Accounts Manager
Stratas Foods LLC
Artisan bakers want to be unique, and consumers expect this approach from
them. The ﬂavor proﬁle, visual appeal, and texture are signature traits of the
On the other end of the spectrum, the bakery manufacturing industry has
produced an abundance of convenience items to help artisan bakers, offering
high-quality products and solutions.
Still, there is a lingering question: Have we lost our way when it comes to the
basics - the building blocks of scratch mixing?
While doing technical work over the past two years helping bakers convert
to non-PHO shortenings, I often hear the following: "I have been doing it this
way for 20 years."
I respect their position tremendously, since I am a fourth generation baker,
but it is important to point out that we haven't been using the new non-PHO
shortenings for 20 years!
In order to help ourselves, we need to learn how to talk about the basics. We
need to go back if we want to move to the future. And for us to learn from each
other, we need to speak a common language.