Catania Oils

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Don’t get left behind in your own cooking oil aisle. Driven by customer demand, our new squeeze bottle format is user friendly for brands and their shoppers. ▪ Available in 500 mL and 750 mL sizes ▪ Green bottles for oils such as EVOO, classic olive oil, and avocado ▪ Clear bottles for oils such as vegetable, corn, and canola Interested? Learn more about Catania Oils’ squeeze bottle offering and private label capabilities.

Looking for a fresh edge in your cooking oils offering? Our new squeeze bottle format brings convenience and control to everyday cooking oils that your customers will love. • Controlled dispensing for less mess and easier cooking • Multiple oil options including olive, avocado, vegetable, corn, and canola • Private-label flexibility with generous space for your brand Explore a new way to bring convenience to your cooking oil assortment.

Crumb structure isn’t just a flour-and-mixing conversation; it’s a fat-system conversation too. In commercial baking, the fat you choose influences far more than label copy or cost per pound. It affects: Aeration and gas cell structure Gluten interaction Tenderness and eating quality Moisture retention over shelf life Consistency from batch to batch That matters because crumb is really the downstream result of multiple upstream decisions. Fat selection is process design. It has to match the product target, the mixing system, the processing conditions, and shelf-life expectations. That’s why this conversation deserves more attention than it usually gets. Because in commercial baking, the real test of any fat system isn’t what it looks like on paper — it’s what it delivers in the finished product. https://lnkd.in/dfVMAZus

Crumb structure isn’t just a flour-and-mixing conversation; it’s a fat-system conversation too. In commercial baking, the fat you choose influences far more than label copy or cost per pound. It affects: 🍰 Aeration and gas cell structure 🍰 Gluten interaction 🍰 Tenderness and eating quality 🍰 Moisture retention over shelf life 🍰 Consistency from batch to batch That matters because crumb is really the downstream result of multiple upstream decisions. Fat selection is process design. It has to match the product target, the mixing system, the processing conditions, and shelf-life expectations. That’s why this conversation deserves more attention than it usually gets. Because in commercial baking, the real test of any fat system isn’t what it looks like on paper — it’s what it delivers in the finished product.