Abstract
This chapter looks at the role of fats and oils in the manufacture of biscuits, considering the quality, composition, specification and testing requirements for different types of fats used as dough fats, filling or cream fats, coating and chocolate fats, laminating fats, release agents and spray oils. A detailed description of the basic chemical and physical properties of fats and oils is also included along with a description of the various stages of the oil refining process, including how the physical properties of the oils can be modified to match the requirements of the products. Finally, the challenges associated with oils and fats such as sustainability and health issues for biscuit manufacturers are touched upon.
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