Test recipe: 60% GV shortening (tallow and lard), 20% high-oleic canola oil, 20% coconut oil; 40% lye concentration; individual FOs were tested by adding 3.5 g of fragrance oil to 80 g of batter; batter temp was 85-90 F when the FO was added; A = FO accelerated trace; Day 2 photo
