Oils and Fats: Applications

This entry is a continuation of the first one dedicated to oils and fats, where we discussed basic aspects of these ingredients. In this entry, we will provide some indications about the advantages (and disadvantages) of using oils or fats in baking and pastry, and what type might be more suitable for each application. It is essential to consider that cultural aspects, traditions, and availability also influence the use of fats and oils. In some countries, the use of animal … Continue reading Oils and Fats: Applications