Bakers Journal

Study: Quality retained with trans-free shortening

April 23, 2010

April 23, 2010 – Interesterified trans free bakery shortenings (IETFS) can be used
effectively to replace hydrogenated shortening (HS) and still give
better spread ratio, lesser hardness and higher sensory acceptability
for baked products such as biscuits, claims new research from India. | READ MORE

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