The difference between a fat and an oil is the melting point.

Any that are liquid at 15 C (room temperature) are termed OILS.

Any that are plastic or hard at 15 C are termed FATS.


Products of the petroleum and coal industries that have no food value and are banned from being used in foodstuffs.


Edible aromatic oils such as orange, lemon, almond, peppermint are used for flavouring purposes.


Fats and oils of animal and vegetable origin. Fats and oils are insoluble in water.



Palm and Palm Kernel, Cocoa Butter, Shea Butter, Olive Oils, Groundnut, Peanut, Almond, Rapeseed, Cottonseed, Soya Bean, Sun Flower Seed.

Animals body fat.

Lard (pig), Beef Tallow or Oleo (suet), Dripping




Whale Oil / blubber.


Most bakery  products contain fats and are used for the following reasons:

  • Aeration. The ability to incorporate air.The fat holds the air that is trapped in during the creaming stage and when egg is added they assist the fat in holding the air.
  • Shortening. The gluten forming protein is coated in fat restricting the liquids from helping the development of the gluten resulting in a shortness of the eating quality. A classic example of this is short pastry.
  • Laminating. Usually a "toughened" plastic type fat that can withstand the rolling and folding process of lamination. It allows the layers of fat and dough to be built up.
  • Eating quality. Producing a soft crumb or a short pastry, making it pleasant to eat.
  • Nutritional value. Fat is a good source of energy due to the high level of calories.
  • Flavour. Fat can add to the flavour of a product, butter has a delicate but distinctive flavour, lard used in savoury pastry also adds to the flavour. Both fats are animal based and have a high food value.
  • Frying. The fat/oil has to have the ability to withstand high temperatures without smoking (high smoke point) and igniting during the cooking and to have a good shelf life.
  • Keeping qualities. The softening, emulsifying and enriching properties of fats and oils help to extend the shelf life of a product.

The ideal temperature is 10-16 C (50-61F) prior to use to make sure that it is of a suitable consistency for use in production. For general storage a temperature of 10-16 C (50-61F). In warm weather  it is recommended to be stored 4C (39F). Rancidity is the main cause of spoilage usually due to incorrect temperatures. As always check use by dates and use in strict rotation.


No hydrogenated vegetable oil . No E numbers, colours or preservatives. Suitable for frying, baking and general cooking. Trex Vegetable Fat is free from E numbers, colours, preservatives and hydrogenated vegetable oil. With its smooth texture which is easy to use straight from the fridge, it has been the first choice for generations of home bakers. The secret of successful pastry depends on two essentials: the minimum of handling and keeping everything as cool as possible at all stages. For perfect baking results Trex Vegetable Fat is the ideal partner in the kitchen. Home baking at its best.


Vegetable Oils