Label
All
0
Clear all filters

Margarine

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Margarine is manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents, and other ingredients. It contains 80 to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, it may be considered a sort of imitation butter consisting of shortening, water, and flavoring.

Unlike the margarines sold by retail grocers, bakers’ margarines are formulated in different ways for different purposes. Following are the two major categories.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title