pastryfat
nounUK /ˈpeɪstri fæt/
US /ˈpeɪstri fæt/
A special kind of fat used to make dough for pies and cakes.
The baker rubbed pastryfat into the flour to make the pie crust flaky.
OTHER MEANINGS
2. A solid fat, often vegetable-based, blended into flour to create a crumbly texture in baked goods.
Pastryfat gives the scones their light, crumbly texture.
3. Any fat used in confectionery and bakery production as a functional ingredient.
The factory ordered a large batch of pastryfat for its biscuit line.
4. A commercial shortening product designed specifically for laminated doughs and puff pastry.
This pastryfat is formulated to stay firm during lamination.