The Type Of Margarine Will Affect Baking Performance - Insignia NS-RNE4BWH8-C User Manual

NS-RNE4BWH8-C_17-0680_User MAN_V2_ENG.fm Page 30 Monday, September 18, 2017 1:12 PM
The type of margarine will affect baking
performance!
Most recipes for baking have been developed using high fat products
such as butter or margarine (80% fat). If you decrease the fat, the recipe
may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are
made with low-fat spreads. The lower the fat content of a spread product,
the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least
80% fat by weight. Low-fat spreads, on the other hand, contain less fat
and more water. The high moisture content of these spreads affects the
texture and flavor of baked goods. For best results with your old favorite
recipes, use margarine, butter or stick spreads containing at least 70%
vegetable oil.
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