ST. LOUIS — Bunge Loders Croklaan, a business of Bunge Ltd., has made three additions to its Vream elite premium shortenings line. Vream elite for cake and icings creates cakes with excellent volume and aeration, according to the company, and makes winter white icings that hold colors well. Vream elite for pie mimics the texture and functionality of lard while delivering freeze-thaw tolerance together with crusts that are tender and flaky. Vream elite for cookies enables creaming of ingredients that leads to smooth dough consistency and allows bakers to create their preferred finished texture.
Bunge Loders Croklaan earlier this year introduced Vream elite shortenings for icings, donuts and tortillas. The company will showcase the Vream shortenings at the International Baking Industry Exposition Sept. 7-11 in Las Vegas.
“Shortening is a key ingredient in bakery, but bakers still face challenges in finding products that are easy to use while also delivering great sensory experience across today’s most popular applications,” said Mark Stavro, senior director of marketing. “Vream elite shortenings are made from high-stability soybean oil. They deliver tremendous functionality whether you’re working in cool or warm conditions and are optimized by application to deliver fantastic appearance, texture and mouthfeel.”