This is Topic 2 Session 4 - Shortening and Bread Fats 
Read page 8 of the Baking Overview on Oils and this section from your module notes
View the following Bakers Delight Quality Slide and read the information attached to the presentation
Watch the Video on Fats and shortenings
Compare a finger bun to a long roll- Identify the different percentages of fat in each dough type
- Compare the crust and crumb of each, discuss your findings
Email the answers for the following questions to your Blog. Titled 2/4 Shortening and Bread Fats
Further Information can be found at this link
Now lets Review this topic by playing this game . Enter the answer to the last question on your Blog Titled: 2/4 review
posted by Alison Stuckings at 9:59 PM
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