Shortening bread?
Shortening shall be a refined, hydrogenated vegetable oil or combination of refined vegetable oils which are in common use by the baking industry. Coconut and palm kernel oils may be used only in the coating. The shortening shall have a stability of not less than 100 hours as determined by the Active Oxygen Method (AOM) in Method Cd 12-57 of the Commercial Fats and Oils chapter in the Official and Tentative Methods of the American Oil Chemists Society. The shortening may contain alpha monoglycerides and an antioxidant or combination of antioxidants, as permitted by the Federal Grain Inspection Service (FGIS), and the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
Your tax dollars at 'work'.
The above is part of a 26 page government issued recipe for Oatmeal Cookies. I think. After a couple of pages it gets really difficult to read.
Where is Napoleon when you need him?
Oh, and if you want the whole actual recipe...Download MIL-C-44072C
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