| http://www.w3.org/ns/prov#value | - For the above reasons, the fat must have a melting point (Wiley) of no lower than 90??? and no higher than 124??? F. Preferably, however, the melting point will be between about 95??? and 120??? F, especially between about 97??? and 110??? F. A preferred melting point is between 97??? and 101??? F. Additionally, the fat should have a Solid Fat Index (S.F.I.) within the following ranges:
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