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We all know the issues with non PHO shortenings as they simply don’t work as well as PHO. Palm options are not usually creamy and can be clumpy or melt fast in the summer, are not as white, and simply are different in texture.
That's why Stratas Foods, leader in innovation, developed a new process called “Flex Crystallization” (using “flex” for flexible), to dramatically improve on these non-PHO challenges. Flex Crystallization delivers a tighter, more consistent size and shape of fat crystals, eliminating clumping, delivering a smooth, creamy texture, and in the case of palm, expanding the working temperature range by 15-25 degrees! Both soy and palm shortenings produced under Flex conditions greatly enhance performance, reducing both plant headaches and improving finished product.
Features and Benefits:
Tech Sheets Available:
Stratas has several options for reducing saturated fat content in your end products, including:
Tech Sheet Available:
Apex expands the reach of non-PHO soy based shortenings into more challenging baking, icing, and donut applications. Unlike most non-PHO shortenings which suffer reduced functionality and flexibility compared to PHO. Apex is a true PHO-free drop in solution*, delivering full PHO functionality but without the PHO!
*May depend on application or process.