Recently I took the Saute & Pan Roasting quiz. Something strikes me as being a little incongruent. It is my understanding that olive oil blends have higher smoke points than canola. Now I understand the added cost of using olive oil blends, but as far as food quality & flavor profiles go canola does not compare. Maybe I misunderstood the way your question was formed. Please explain to me how olive oil was an incorrect answer. Thank you Chef.
I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.