| http://www.w3.org/ns/prov#value | - Corn, peanut, and coconut oils are used to a limited extent; fats occurring in other ingredients, such as egg yolks, chocolate, and nut butters, can have a shortening effect if the ingredients are present in sufficient quantity.Breads and rolls often contain only 1 or 2 percent shortening; cakes will have 10 to 20 percent; Danish pastries prepared according to the authentic formula may have about
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