Fats and Oils

Appears in

Published 2003

About

Fats and oils differ from each other in cost, flavor, consistency, amount of fat, amount of air, amount of water, and melting point. Some contain additives such as emulsifiers, antioxidants, salt, colors, flavors, antimicrobial agents, milk solids, and more (Table 9.1). These differences affect how each fat functions in the bakeshop.

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