Today we’ve finally arrived at the fourth part of our Chemistry of Baking series. We always say “everything is chemical” (you, me, your neighbour, and literally everything around you) and you can see this most clearly during baking. You have your basic ingredients and you change their chemical properties with heat in the oven to create a wonderful cake. It’s the ultimate definition of what chemistry is. Today, we’ll be discussing the role of fat in the baking process. What is it’s function?

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