Many times, over the years we have been asked about the measurement of plasticity. Usually this is with reference to fats and, when asked to describe this property, customers talk about the ability of the fat to be shaped and moulded, often in regard to its use in pastry making. Pastry making often involves shaping and moulding the dough. Flexible fats, like butter, have a plasticity that allows them to be easily shaped without breaking or tearing the dough. This plasticity enables the dough to be rolled out smoothly and gives it the ability to hold its shape during baking.
