It is important not to make mistakes with choice
Current range of margarines is as diverse as, for example, well-known ice cream: high-fat, lower-caloric content, salted, with addition of cow milk, etc. Manufacturers of the product have developed the entire generation of margarine, in order to help consumers reduce fat consumption, lower cholesterol level. So, the main peculiarities of the product that we are used to is that margarine is made on the basis of vegetable oils.
According to the statistics, margarine is mostly used as a spread (in 75 per cent of cases). However, 25 per cent is food cooking and baking. When using the product at kitchen, one shall remember that fat content in various products also varies, what may influence results of the formulation. In order to choose a right margarine for various uses, it is important to understand differences between its types.
Margarine is excellent for any cooking recipes (both for frying, and baking), which implies butter. However, one shall be cautious when using products marked as "light", "delicate", "dietary", "lower fat content", etc. In such case, one shall check fat content in the product. Most of manufacturers, as a rule, place such marking on the cap:
60% and higher. The product may be used almost for any recipes implying use of margarine or butter.
50-59%, The product is excellent for baking, spreading on bread and as a flavouring additive to the most of dishes.
49 and less. Such products are developed mostly for making sandwiches as a flavouring additive and are not used for frying or baking.
While choosing margarine for frying or baking, you must remember the following rule: the higher percentage is indicated on the package, the higher fat content is in the product. And though fats add calories, they improve texture of the dough, provide golden crispy crust when fried.