My Chocolate Chip Cookie Squared Dipped in Dark Chocolate are (Gluten-Free, Soy Free, Dairy Free, Casein Free, <1 and="" cholesterol="" free="" nut="" peanut="" sodium="" span="" tree="">.
Recently I took my cookies to a
potential partner whom I wanted to carry my cookies. By the way they loved the
cookies, however they posed a question. Read On.....
I was asked by the "Food
Buyer" why I didn't use butter instead of Crisco Butter Flavor
All-Vegetable Shortening in my cookies? I loved the challenge the question presented...
My response went something like
this (paraphrased): If I used butter, it would compromise my integrity and the
integrity of the cookie. I then begin to also give him the comparison of why I
choose this ingredient for my cookies. CBFAVS adds buttery, rich flavor to my
food, naturally and artificially flavored (the taste of real butter) it
offers 50% less saturated fat than butter and 0g of trans fats per serving.
CBFAVS has Polyunsaturated Fat 6g, Monounsaturated Fat 2.5g, Cholesterol 0mg
0%, Sodium 0mg 0%, Carbohydrates 0mg 0%, Sodium 0mg 0%, Protein 0mg 0%, Vitamin
A and E are also prevalent. Also excellent source of ALA Omega-3 fatty acid.
Butter is typically made from
cow's milk and consist mostly butterfats. Butter is generally about 80% fat,
with the remaining 20% consisting of water and milk solids. Unsalted butters
insures that you can control the amount salt you add to your cookies, cakes,
fudge and other sweet treats. Different brands add different amounts of salt.
Salt is a preservative. Salted butter has a longer shelf life than unsalted,
which means unsalted butter is typically fresher. Salt can also mask flavors! Butter isn't a significant source
of trans fats, however shortening has 0mg0 trans fat, as mentioned earlier.
This is also considered as the worst fat type of fat because it not only
increase the levels of LDL, or bad cholesterol, but they also can decrease your
HDL, or good cholesterol.
While using fat in your baked goods
helps them to stay moist which is ultimately important, the type of fat you use
is just as important, because they both affect the nutritional facts and the
texture of the finished product.
Shortening is a solid fat derived
from plants that undergo a process known as hydrogenation that changes the
chemical composition and allows a normally liquid oil to remain solid.
Shortening is used in many purposes of cooking, and is especially good in
baking. Shortening is a little bit higher
in total fat, when consuming a tablespoon (13g) over butter (11.4g), when
following a 2,000-calorie diet. While shortening is higher in total fat, butter
contains more saturated fat since it comes from animals and shortening is
usually made from plant oils, butter contains more saturated since it comes
from animals and shortening is usually
made from plant oils. Saturated fat is known as the "bad fats",
since it can inflate the cholesterol levels, which raises your risk of heart
disease. Saturated fat should not be more than 10 percent of your daily
calories.
In baking, shortening is good when
used to make pastries, pie crusts and biscuits to make them flaky. It is also
used in frying or deep-frying as a liquid.
Consuming too much fat
increases your risk of obesity and obesity-related health conditions like heart
disease and Type 2 diabetes, so aim to keep your total fat consumption at no
more than 35 percent of your total calories.
So overall, for certain desserts I
use a variety of oils, however in this instance I choose shortening. Also I would
like to say, our Chocolate Chip Cookie Squares (Gluten-Free, Soy Free, Dairy
Free, Casein Free, <1 and="" cholesterol="" free="" i="" nut="" peanut="" sodium="" tree=""> will be sold in one of the nation’s largest high end grocery stores.
www.shop.thebarkofjoycandyco.com
No comments:
Post a Comment