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| When should I use high-ratio shortening? J.R., San Diego | to Top |
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High-ratio shortening also is known as emulsified shortening and should be used in the production of icings and cakes where the formula contains a large percentage of sugar. Avoid substituting any other fat as the product texture will suffer.
Tenbergen, Klaus. 2004September. The WorkBench. Modern Baking 18(10):24. | to Top |
Updated: Saturday, December 29, 2007.
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