Major problem of margarine is transformation of some unsaturated fatty acids in vegetable oil into saturated fatty acids by process of hydrogenation. Drawback of saturated fats is contribution to increase in bad LDL cholesterol which is not heart friendly. Low fat baking product ensures reduction in amount of fat used in baking of bread.
Dosage 200g per 100kg flour
When added to dough, reduction in baking fat is minimum 50%.
