Bakers Journal

Liquid shortening may improve cake quality

April 25, 2011  By Nathan Gray/

April 25, 2011, United Kingdom – Replacing traditional solid shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, new research suggests. | READ MORE

Print this page


Stories continue below


Leave a Reply

Your email address will not be published. Required fields are marked *