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How to use margarine

Margarine products are designed for different usages to fit multiple cooking methods. You can use it as such or as an ingredient in other food products. Many bakeries and food manufacturers use margarine for their products. IMACE also represents many business to business margarine companies.

Margarine comes in 3 forms: soft, liquid and hard. Apart from that, it comes in fat levels varying from 10% to 90%. This makes margarine a multi-usage product.

 

Consuming margarine

Spreading

According to your preferences, choose margarines or fat spreads presented in tubs. For each slice of bread, use 5 g of margarine or fat spread (half a tablespoon), e.g. for a sandwich with 2 slices of bread use 10 g of margarine – a portion.


Cooking

For frying, you can use liquid margarine (in bottle) with a fat content of 70-80%. The recommended dose per portion is 10 ml liquid margarine (1 tablespoon).


Topping

You can also put margarine on your steamy vegetables (including potato puree) or pasta. Choose margarine (in tub) or liquid margarine (in bottle).


Baking

For best results in baking prefer full fat margarines. Any of the margarine formats is suitable: liquid margarine (in bottle), hard margarine (in wrapper) and soft margarine (in tub). Most products will inform you if they are suitable for cooking. If a recipe calls for butter, you can replace 50g for 50g hard or soft margarine.

 

Margarine as an ingredient in a food product

Food manufacturers (mostly bakeries) use a lot of margarine in their food products. The business to business margarine companies adapt their recipes according to their customers’ use and requests. Indeed, depending on the final outcome you wish to have (brittle, soft, crispy, fluffy, smooth, spongy, puff) and the kind of products you need it for (croissants, pizza dough, ready-made meal, puff pastry, cookie, etc…) the margarine delivered will slightly differ.

The fact that margarine responds to requested functionality is one of the main reasons for its success. Besides, nutritional properties of the end food product containing margarine are likely to be better than that of products with other types of fats.