Author Topic: Oils in dough  (Read 10 times)

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Oils in dough
« on: Today at 01:07:57 PM »
A few things I have seen specify soybean oil.  Any reason why particularily, the nutritional component, because it take heat better than others, leopards better, etc?  Do you use Canola, virgin coconut, corn, peanut, etc? What are the parameters for the oil use?


 

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