Baking is better, together.

AAK & BAKED GOODS

AAK offers a wide variety of bakery fat and oil solutions that can be customized to fit your specific baking needs when reformulating or creating new products. Our current offerings include emulsified shortening, Baker’s margarine, all-purpose shortenings, donut fry shortenings, flaked shortenings, structuring fats, and an array of liquid oils.

Fat is a key ingredient in many bakery applications, and AAK is here to help you select the best fat or oil solution for your product. Whether you’re developing biscuits, cakes, pizzas, dry mixes, donuts, or anything in between, our plant-based fats and oils can help to create the perfect taste and texture experience.

download bakery guide

cupcakes with white frosting

For Better Baked Goods

RAW MATERIALS

Sustainably sourced
Multi-oil options

SUPPLY CHAIN

Coast-to-coast coverage
Dependable supply chain
Customized delivery options

PRODUCTION

Process tolerance and stability
Even fat distribution
Improved cost-in-use
Product consistency

RETAIL APPEAL

Non-GMO oils available
Clean label, better-for-you products
Non-hydro, no trans fats
Improved shelf life

CONSUMER PERCEPTION

Visual appeal
Desired texture and tenderness
Aroma and flavor release
Better flavor distribution

BAKERY OIL OFFERINGS

Cubed shortenings
Flaked shortenings
Icing shortenings
Margarines
Hardstocks
Frying oils
Lamination fats

BAKERY MULTI-OIL SOURCES

Canola/Rapeseed
Coconut
Corn
Palm & Palm Kernel/RSPO Certified/Segregated
High Oleic Safflower
Soybean/Non-GMO Project verified
High Oleic Sunflower

ORGANIC BAKERY OILS

Coconut
Soy
Safflower
Sunflower

OTHER BAKERY INGREDIENTS

Specialty Soy and Sunflower Lecithins

bakery innovation lab

INNOVATION CENTERS

Our state-of-the-art facilities feature a collaborative bakery lab where we work with you to co-develop innovative solutions, on the same types of equipment you use every day. Together, we meet and exceed your desired attributes, for a better, more successful finished product.

Innovation Labs located in:

Edison, New Jersey
Richmond, California
Louisville, Kentucky

check it out plan your visit

WATCH AND DOWNLOAD AT-A-GLANCE

Bite-sized info about our go-to shortening options:

BAKING SOLUTIONS

We offer a broad variety of shortenings, frying oils, margarines, cubed shortenings, flaked shortenings and hardstocks. Our specialty fats are developed to meet your needs, from label claims such as non-GMO to exacting sensorial qualities like the perfect crumb texture.

view product details request a sample

CISAO^®

Multi-functional, palm-based bakery fats are non-hydrogenated and trans free. The Cisao brand includes margarines, shortenings, flaked products, and hardstocks.

NEUTRESCA^™

Hard fat flakes and stabilizers are used for a wide variety of applications.

ESSENCE^®

High performance, low saturated fat bakery shortenings. Essence products are non-hydrogenated, zero trans and low in saturated fat—and can be made with any liquid oil to achieve positive ingredient statements.

MARGARINES & HARDSTOCKS

Our wide range of margarine and hardstock solutions. They provide optimal results for desired body, texture, consistency, and shelf life in bakery applications.

SPECIALTY LECITHINS

Lecithin is widely used in bakery products to improve functionalities and optimize processing lines. In addition to giving your products the right taste and texture, our lecithin solutions also increase dough flexibility and help keep products fresh, longer.

CO-DEVELOPMENT SUCCESS STORIES

BETTER-FOR-YOU CHOCOLATE CHIP COOKIE

CHALLENGE: Reformulating a customer’s cookie to be non-hydro, better-for-you—and still delicious
HOW WE DID IT: With our non-hydrogenated vegetable fat and careful reformulation
RESULT: A better-for-you cookie that looks and tastes even better than the original
bake_choc We converted the original partially hydrogenated soybean and cottonseed oil blend to our high performance non-hydrogenated bakery shortening, which exceeded all of the customer’s expectations. Now, our customer has a chocolate chip cookie that’s non-hydro, zero trans, low in saturated fats and as delicious as ever. Turns out, an impartial panel evaluated the new cookies and determined that the character of the crumb was even better.

BAKE-STABLE COOKIE FILLING

CHALLENGE: Stopping oil migration from the filling to the cookie and extending shelf life
HOW WE DID IT: With a custom-made, bake-stable filling fat designed to stop oil migration
RESULT: Achieved the customer’s desired shelf life and prevented oil migration
bake_cookie Fat is an important component in baking, but it needs to be in the right place. Filled cookies present a challenge—keeping the shortening solution that provides creamy mouthfeel for the filling where it belongs, in the center. AAK worked with the customer to develop a unique cookie filling that prevented the oil from migrating to the cookie, which would negatively impact shelf life. The new formulation passed sensory and shelf life testing with flying colors, resulting in a new product designed to successfully penetrate a very competitive market.

MICROWAVEABLE CAKE MIX

CHALLENGE: Preventing clumping and clogging issues during scale up
HOW WE DID IT: A thorough understanding of our customer’s mixing process allowed us to recommend our flaked shortening
RESULT: An ahead-of-schedule product launch, thanks to a smoother production trial
bake_cake Our customer was facing a frustrating reality scaling up to full production with a competitor’s liquid shortening: unforeseen issues with clumping and clogging on their high-speed packaging line. We quickly determined that our specialty flaked shortening could be easily incorporated into the dry ingredient mix, providing a higher melting point to withstand friction created by processing. After a few minor adjustments, the customer experienced a highly successful production trial, enabling them to fast-track the development process and launch 8-12 months ahead of schedule.

BETTER FLAKED SHORTENING

CHALLENGE: Post-production hardening in customer’s biscuits and other baked goods
HOW WE DID IT: By walking the plant and identifying production efficiencies that could be achieved by using our flaked shortening
RESULT: Hardening issues were resolved and output was increased
bake_short When a customer requested a routine quality meeting to discuss post-hardening issues with their competitor-supplied palm-based cubed shortening, we were ready to help. Together, we walked their plant to investigate the production and performance issues firsthand. With our expertise in specialty fats and oils, we accurately identified areas for improved production efficiencies. We suggested our flaked shortening as a replacement to eliminate the extrusion step in their processing. This eliminated the hardening issue and improved output by ‘debottlenecking’ their production line.