Non-Hydrogenated |
Best for Baking |
Baking Tips |
Recipes
A Trusted Canadian Brand!
Tenderflake Products - Plenty of Choices!
Tenderflake is your "secret ingredient" whenever you want results with that baked-just-for-you appeal. Tenderflake Lard gives you the option of baking from scratch for that real homemade touch that your family will love! Our frozen Puff Pastry, Pie and Tart Shells offer you a quick alternative, great for impromptu gatherings.
Tenderflake is sold across Canada. You can find Tenderflake Lard in the Baking aisle of your local grocery store. Look for our pre-made Shells and Puff Pastry in the Frozen Dessert section.
Tenderflake Lard* is now Non-Hydrogenated!
Canadians are increasingly concerned about trans fats in their diets. Trans fats, though naturally occurring in animal fat, are also created through a chemical process, which turns liquid oils into a semi-solid form, such as that in shortenings and some margarines. This process is referred to as 'partial hydrogenation'. Partial hydrogenation creates unwanted trans fats in very high quantities. Research shows that trans fats are twice as dangerous for your heart than saturated fat because trans fats boost your levels of 'bad' LDL cholesterol and decrease levels of 'good' HDL cholesterol.1
Because Tenderflake Lard is non-hydrogenated, it has only 1% trans fats. Shortenings on the other hand, can have as much as 35% trans fats!
Tenderflake Lard - Best for Baking!
"Consumers today are looking for 'sophisticated quality" says Lois Ferguson, Registered Dietitian, author and food trends analyst. "They want to know what they are eating and they love to savour high quality foods. Research shows that many food professionals believe it's important to get back to basics and treat ingredients with simplicity and honesty2. Consumers value that too" she says.
Pure lard is the secret ingredient to ensuring a flaky piecrust. Piecrusts and baked goods made with lard have lighter, flakier crusts than those made with shortening, butter or margarine. In the oven, lard resists melting as quickly as butter or margarine, so the dough has time to rise higher.
Tips for Baking the Perfect Pastry:
Many people shy away from making pastry because they believe it to be a time-intensive and difficult task. Surprisingly, a flavourful pie can be ready for baking in less than 20 minutes - which includes making the pastry! With a few helpful tips, you can make a flaky pastry that your family and friends will love!
Award winning Pastry Chef Jean Luc Piquemal, co-owner of famed restaurant The 47th Parallel in Quebec City, offers the following tips for making the perfect pastry:
- Minimal handling helps to achieve a tender crust. Think of your fingers as feathers, gently mixing the dough. Handle the dough just enough to mix it and roll it- it's that simple. Lots of handling lengthens the gluten in the flour, making a chewy piecrust.
- Proper rolling is another way to avoid excessive handling. Roll the dough from the center out, lifting the pin after each roll. In addition to keeping the dough tender, this method will also help you achieve a nice, round shape.
- Keep things cold - dip your hands in ice-cold water and even roll an ice pack over your counter to ensure it is cold. This keeps the lard solid longer, resulting in flakier crusts.
- Use a glass pie plate - glass is a good heat insulator so pastry sets quickly, ensuring better flakiness. This also results in improved browning and crisping.
- Use two temperatures when baking - if making a fruit pie, preheat your oven to 450°F and when ready, put your pie in. After 10 minutes, reduce the temperature to 350°F. The higher temperature will cook the bottom more quickly, thus preventing fruit piecrusts from becoming soggy.
Look for more baking tips on Tenderflake packaging. Use the recipe search function on this site to find great Tenderflake recipes, both savoury and sweet!
*Only Tenderflake Lard sold in 454g and 1.36kg formats is non-hydrogenated. This does not apply to Tenderflake frozen Pie and Tart Shells or Puff Pastry products.
1ConsumerReports.org, Trans Fat March, 2003
2Marketresearch.com, February, 2005
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