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As per the FSS (Food Products Standards and Food Additives) Regulations, 2011, the melting point as determined by the capillary slip method shall not
Question

As per the FSS (Food Products Standards and Food Additives) Regulations, 2011, the melting point as determined by the capillary slip method shall not exceed _____ °C in case of bakery shortening.

A.

45

B.

30

C.

41

D.

37

Correct option is C


According to FSSAI standards, the melting point of bakery shortening must not exceed 41°C to ensure product safety and performance during baking.

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