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In professional test kitchens, the 87-144 consistently outperforms competitors in and anti-staling properties . Breads made with standard shortenings tend to stale within 24 to 48 hours. The emulsifiers in 87-144 interfere with starch retrogradation (the process where bread goes stale), effectively extending the shelf life of baked goods by softening the starch structure. kansai enko 87 144 best
Comparisons (brief)
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