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A minimum of at higher proofing temperatures (40°C).

A minimum of at room temperature (25°C). 23079x

According to related baking literature from Semantic Scholar , to achieve optimal dough development and mass structure, bakery shortenings should ideally maintain: A minimum of at higher proofing temperatures (40°C)

Shortenings with a higher proportion of solid fat expand the surface area during baking, facilitating better water evaporation and a larger loaf. 23079x