Assertion: cocoa powder's property | /r/HasProperty | defined bakery fats
Facets:
value: by their solid fat content
type: OTHER
value: accordingly,
type: MANNER
value: usually
type: TEMPORAL
Source sentences:
text: Functionality and properties of fat-based products are usually defined by their solid fat content (% SFC) and, accordingly, most intermediate products (such as fat blends, hard stock, bakery fats, etc.) and final products (such as margarine, spreads, pastes, etc.) are characterized in terms of SFC profiles.