Collection: MARGARINES

Frequently Asked Questions

• What is the difference between margarine and butter in baking?

  • While both margarine and butter can be used in baking, they have different fat content and flavor profiles. Margarine is made from vegetable oils, whereas butter is made from animal fat, typically cow's milk. For commercial bakers, the choice between the two often depends on the desired taste, texture, and cost considerations for the final baked product.

• How does margarine affect the texture of baked goods?

  • Margarine, due to its consistent fat content, can provide a uniform texture to baked goods. It can help produce soft, moist, and fluffy results in cakes and bread. Additionally, margarine can lead to a crispier texture in cookies compared to butter.

• Is margarine suitable for vegan baking?

  • Yes, many margarines are vegan as they are derived from vegetable oils. However, commercial bakers should always check the ingredient list because some margarines might contain trace amounts of animal-derived ingredients or additives.

• How does the melting point of margarine compare to butter?

  • Margarines generally have a higher melting point than butter. This characteristic can influence how pastries and other baked goods spread during baking, potentially leading to differences in final shape and texture.

• Does margarine have trans fats?

  • While early formulations of margarine did contain trans fats (from partially hydrogenated oils), many modern margarines have been reformulated to reduce or eliminate trans fats due to health concerns. Always check the label or product specifications to determine the trans fat content.

• How should margarine be stored for optimal freshness?

  • For commercial bakers, margarine should be stored in a cool, dry place, away from direct sunlight. Once opened, it's best to store it in a sealed container in the refrigerator to maintain its freshness and prevent it from picking up odors from other foods.

• Can margarine be used in laminated doughs, like croissants and puff pastries?

  • Yes, margarine can be used in laminated doughs. In fact, some commercial bakers prefer margarine for its consistency and the even layers it can produce. The choice between butter and margarine for laminated doughs often comes down to flavor preferences and desired pastry characteristics.

• Is there a difference in shelf life between baked goods made with margarine vs. butter?

  • Baked goods made with margarine tend to have a slightly longer shelf life due to margarine's higher water content and the presence of certain preservatives. However, factors like storage conditions, other ingredients used, and packaging can also impact the shelf life of baked items.