The margarine sector formulates its product offerings based on vegetable oils and fats, creating more versatile alternatives to animal fats such as butter. It is possible to create a modern margarine with different characteristics based around functionality, melting profile, nutritional profile or cost optimisation. Decades of in-depth expertise enable us to offer the widest possible range of oil and fat ingredients, perfectly suited for our customer’s specific margarine requirements.
Determining the ingredients for creating cake margarine highly depends on its purpose, as it can vary considerably. Various oil blends enable you to implement specific applications such as developing aeration during batter preparation or applying superb melting properties to improve the mouthfeel of the end product.
Puff pastries and laminated food products require a margarine, produced with specific fat blends, to achieve tailored pastry characteristics. The fat separates the folded layers of the dough, enabling the baker to create crunchy, crispy, and flaky pastry. It requires a solution that has enough plasticity and cohesion, while not breaking or creaming into the dough.