Crisco 450g

Discover Crisco Shortening, the reference vegetable fat for pastry and cake design professionals for decades. This 100% plant-based fat made from soybean and palm oils has become the essential ingredient for working fondant, pastillage, and all your delicate pastry creations. Smooth texture, neutral taste, and exceptional versatility: Crisco Shortening is the indispensable ally of your creative workshop.

A Healthy and High-Performance Plant-Based Alternative

Crisco Shortening stands out with its 100% plant-based composition, offering a modern and ethical alternative to traditional animal fats:

Optimized composition:

• Based on vegetable oils: refined soybean and palm
• Neutral white color preserving the shades of your colorings
• Stable creamy texture at room temperature
• 29.17g of saturated fatty acids per 100g (compared to 51g for butter)
• Natural source of beneficial omega 3

Comparative nutritional benefits:

• Less saturated fat than traditional butter
• Cholesterol-free (100% plant-based origin)
• Suitable for vegetarian diets
• Alcohol-free
• More balanced lipid profile

Professional Applications in Cake Design

Fondant Work

Crisco Shortening revolutionizes fondant handling with its unique properties:

Softening and malleability:

• Incorporate a dab of Crisco into your hardened or dry fondant
• Knead gently to restore a soft and elastic texture
• Facilitates rolling out without cracks or tears
• Extends the working time of the dough before drying

Pro tip: To revive fondant that is too firm, warm Crisco slightly between your clean hands before incorporating. The fat blends more harmoniously without changing the color.

Handling Pastillage

Pastillage, a noble but delicate material, requires expert handling. Crisco helps on several levels:

Natural non-stick when rolling out:

• Lightly grease your work surface with Crisco
• Roll out your pastillage without it sticking to the surface
• No residue of starch or powdered sugar compromising the finish
• Easier unmolding of complex shapes

Recommended technique: Use a paper towel soaked with a thin layer of Crisco to grease evenly without excess.

Precise Cutting with Cookie Cutters

Achieve sharp, professional outlines every time:

Application method:

1. Lightly grease the inner edges of your cookie cutters with Crisco
2. Cut your shapes from fondant or pastillage
3. Cuts come off cleanly without deformation
4. Ideal for complex shapes (lace, fine letters, detailed patterns)

Time-saving: No need to rework edges or redo imperfect cuts. Crisco ensures optimal precision from the first attempt.

Other Uses in Creative Pastry

Modeling and sculpting:

• Grease your hands to handle doughs without fingerprints
• Lubricate modeling tools for perfect sliding
• Make creating sugar flowers with ultra-thin petals easier

Icings and coatings:

• Can replace butter in some buttercreams
• Stabilizes icings in warm climates
• Airy texture for American frostings

Traditional pastry:

• Greasing molds for perfect unmolding
• Incorporation in shortcrust, sandy, and puff pastries
• Butter alternative for melting and crumbly textures

Detailed Nutritional Information

Nutritional Values per 100g

*Reference Daily Intakes for an average adult (8400 kJ / 2000 kcal)

Composition and Ingredients

List of ingredients:

• Refined soybean oil
• Refined palm oil
• Emulsifier: E471 (mono- and diglycerides of fatty acids)
• Antioxidant: E319 (TBHQ - Tertiary Butylhydroquinone)
• Acidifier: E330 (citric acid)

Allergens:

• Contains: SOYA
• May be suitable for people intolerant to lactose and milk proteins
• Naturally gluten-free

Optimal Storage and Preservation

Exceptional Shelf Life

Before opening:

• Can be kept up to 2 years in its original packaging
• Store at room temperature (15-25°C)
• Protected from direct light and humidity

After opening:

• Storage: minimum 1 year at room temperature
• Metal box resealable and airtight preserving freshness
• No refrigeration needed (prevents hardening)
• Consistently creamy texture maintained

Storage Tips

Optimal conditions:

• Carefully close the lid after each use
• Avoid any contact with water (risk of oxidation)
• Always use clean and dry utensils
• Keep away from intense heat sources (>30°C)

Quality signs:

• Uniform white color without yellowing
• Smooth texture without lumps
• Characteristic neutral odor

Professional Advantages

For Cake Designers

Productivity gain:

• Smooth and quick handling of fondant
• Reduction of raw material waste
• Flawless finishes without touch-ups

Consistent quality:

• Reproducible results with every use
• Maintains homogeneous dough texture
• No alteration of colors or taste

Maximum versatility:

• One product for multiple applications
• Replaces multiple lubricants and greases
• Space-saving storage

For Artisan Pastry Chefs

Technical reliability:

• Predictable behavior in all seasons
• Stability in varied climatic conditions
• Compatible with all pastry techniques

Savings and profitability:

• Long-lasting preservation without waste
• Competitive price per kilo

Detailed Instructions for Use

To Soften Fondant

1. Take a hazelnut-sized (about 5g) amount of Crisco
2. Warm slightly between your clean hands
3. Gradually incorporate into the fondant by kneading
4. Add in small amounts until desired texture is reached
5. Let rest 2-3 minutes before spreading

To Grease Work Surfaces

1. Place a small amount on absorbent paper
2. Spread in an ultra-thin layer on the work surface
3. Excess grease can cause stains: use sparingly
4. Clean the surface after use with a mild degreaser

To Lubricate Cookie Cutters

1. Use a clean brush or absorbent paper
2. Apply a thin layer on the cutting edges
3. Wipe off excess to avoid greasy marks
4. Cut immediately for maximum effectiveness

Comparison: Crisco vs Other Fats

Frequently Asked Questions

Can Crisco replace butter in all recipes? In technical baking, yes, but the taste will be different. Crisco offers a lighter, airier texture, ideal for frostings and certain cakes. For recipes where the butter flavor is essential (madeleines, financiers), prefer butter.

Should Crisco be refrigerated after opening? No, refrigeration is unnecessary and even discouraged. Crisco hardens in the cold and loses its ideal creamy texture. Simply store it at room temperature in its airtight container.

Does Crisco leave a taste on the fondant? No, Crisco is completely neutral in taste. It does not alter the flavor or color of your fondants.

How much to use to soften 500g of fondant? Start with 5-10g maximum (a small amount). Add gradually if necessary. Excess would make the dough greasy and sticky.

Is Crisco suitable for baked preparations? Yes, it can replace butter or oil in cake batters, cookies, American pie crusts. Its high melting point makes it stable during baking.

Is it compatible with a vegan diet? Yes, Crisco is 100% plant-based and suitable for vegetarians. For strict vegans, check that the emulsifiers used are not of animal origin depending on the batches.

Recommended Complementary Products

For a Complete Cake Design Workshop

Modeling pastes:

• Professional quality white fondant
• High-strength white pastillage
• Flower paste for fine modeling

Specific tools:

• Non-stick silicone mats
• Rolling pin with rings
• Professional cookie cutter sets
• Modeling tools and smoothers

Colorings and finishes:

• Concentrated gel colorings
• Metallic edible powders
• Edible paints
• Food markers for details

The History of Crisco: Over a Century of Excellence

Created in 1911 in the United States, Crisco was the first commercial vegetable shortening, revolutionizing American baking. Its name comes from the contraction of "CRYStalized Cottonseed Oil". Quickly adopted by professionals for its stability and versatility, Crisco became a global reference, enduring through decades without losing its relevance. Today, cake designers worldwide swear by this iconic product to work their sugar creations.