The types of fats used include palm oil (and its derivatives) and inter-esterified fats which translate into making pastry with more “structure”. In contrast, pastry margarine have higher levels of saturated fat to make them more palatable for baked goods. Examples of these kinds of oils include monounsaturated and polyunsaturated that have higher levels of omega 3 and omega 6 oils. With stick and tub margarine, the manufacturer is focused on a producing a product that spreads or cooks easily straight from the packaging whereas the needs of chefs are more demanding.īecause of that, the fat content is slightly lower in stick or tub margarine and the oils used are aimed health conscious goals of retail margarine buyers. The reason is that pastry margarines have a higher fat content than ordinary stick or tub margarine which brings them closer, but not the same, to the consistency found in butter. Of all types of margarine, pastry margarine will be the best option to use if you can’t or don’t want to use butter. Again, this gives the professional baker more flexibility and results in the ability to produce pastry or other baked goods that are every bit as tasty and delicious.Īs useful as pastry margarine is, it’s not nearly as widely available as stick or tub margarine so for the at home chef, it’s almost always more practical to use butter for most recipes. Pasty margarine is specifically made to mimic the desired effects of butter (flakiness, richness, and mouthfeel) without the limitations (shorter shelf life, less durability and plasticity in dough and narrower temperature cooking ranges).Īlso, most pastry margarine is all fat, making it even higher in fat than pure butter. In fact, most restaurant pastry chefs use butter and for those of us playing along at home, that’s usually the best thing to do as well but pastry margarine has its place. In addition, the high fat content of butter adds richness and texture, giving baked goods the taste we all love so much. This is because the evaporation of water leads to the creation of steam, which causes the dough to rise and later flake. Most of the time, this is a good thing and exactly what we want to make those tasty treats as irresistible as possible. However, even though it’s solid, butter still contains water which evaporates when the butter is included in baked goods. On pure taste alone, butter is hard to beat.īutter’s strength in baking comes from the fact that it is naturally created from the process of churning fermented cream or milk into a solid form. Should I Use Butter or Pastry Margarine?īutter vs. In the end, which you choose to use will depend upon your own preferences but in this article, we’ll do our best to educate you about them both so that you can pick the one that best suits your recipe. Because of the ingredients in pastry margarine, it is often considered to be preferential in commercial baking applications where consistent taste and mouthfeel must meet consumer expectations on a large scale. Pastry margarine is an emulsified spread made from vegetable oil comprised entirely or fat and no water, whereas butter is a dairy product that has fat and water. It isn’t and there are substantial differences that we’ll touch on a little later.įirst though, we’ll talk about what makes pastry margarine unlike butter.īasically, the main difference between pastry margarine and butter are the ingredients in each. While most know that the two are not the same, there are some who may think that pastry margarine is the same as stick or tub margarine that you buy at your local grocery store. The truth is that for all but the most discerning pastry loving palates, it can be difficult to tell the difference in a recipe that’s used pastry margarine instead of butter. The answer is that it kind of depends on the situation you’re in because even though both can work well, they each have their pros and cons. Whether it’s homemade fruit pie crust, light and airy croissants or decadent puff pasty – no matter what kind of baked goods you love, for many it’s the flakiness of the crust that makes or breaks the taste.īut is butter or pastry margarine the best option to get the delicious texture you want and why?
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