Shortening
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Margarine
Made from hydrogenated animal and vegetable fat with flavoring ingredients, emulsifier, coloring agent etc. Called hard fats
Shortening
Any form of fat that tenderizes the products by preventing the cohesion of gluten strands when mixing.
Oil or liquid fat
From either animals or vegetable sources
Butter
Gives bread and cakes a highly palatable flavor and aroma
Lard
Used to make flaky crust. Has the plastic quality from the side or back of hogs
cocoa butter
the ivory colored natural fat used to tenderize and adds moisture.
