Evening Republican, Volume 15, Number 80, Rensselaer, Jasper County, 4 April 1911 — Mixing Fat Into Dough. [ARTICLE]

Mixing Fat Into Dough.

The effect on quality of mixing fat into dough In different ways has been studied by Miss M. U. Watson, of the Ontario Agricultural college who found in the case of biscuites in which found in the case of biscuits in which dough by rubbing or cutting into the flour, and by also mixing In the melted shortening, that equally good results were obtained as regards outward appearance and the way the dough had risen, but on breaking the biscuits made with melted butter they were found to be of inferior texture and seemed very tough, while in the biscuit in which the butter was rubbed into the dough the texture was much better, more speffigy and quite tender.