Margarine for making bread

A harder margarine is used in the bakery industry and a still harder margarine with a high melting point is used in puff pastry to facilitate rolling into the dough.

Margarine is important in baking as it ensures that the end product is easy to eat, making it an important ingredient in pie crusts. This is because the margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added.

Margarine is an emulsion of water in oil. t: The solid fat builds the structure of the margarine; it provides a kind of network which prevents the liquid part from oiling out. Furthermore, the solid component is responsible for the solidity of the margarine and influences melting behaviour and spreadability.

The most important functional characteristics of margarines are spreadability, oil separation and melting temperature. A high quality margarine melts quickly at body temperature with a cooling effect in the mouth, does not leave a greasy or waxy feel on the palate and delivers a quick flavor perception.

Margarine is recognized by health professionals and consumers alike as a healthy table spread and a cheaper alternative to butter for use in cooking and in food preparation. Margarine makes an important nutritional contribution to the diet by being a source of one or more essential fat-soluble vitamins such as vitamins A and/or D and by being low in saturated fat.
Margarine for making bread