The shelf life of baked goods hinges significantly on the oxidative stability of the fats and oils utilized in their production. Fats, such as butter and margarine, and oils, like olive oil and sunflower oil, exhibit distinct behaviors due to their composition of saturated, unsaturated, and trans-fatty acids.
As a member of the Bakery Academy Community you have unlimited access to all blog posts.
The item has been added to your shopping cart.
The item has been added to your quotation