Has any one had experience subbing a bakers margerine for regular margerine (the stuff that comes in a 50lb cube, yellow in color and looks like real marg.

Any help would be appreciated.

Carlton Brooks

Regular margarine, that is what you'd buy in the supermarket is a water in fat emulsion in a similar ratio to butter. Bakers margarine is typically 100% fat, read the label. Figure that marg. is about 15%h2o and 85% fat, again read the label. so say your formula calls for 25lbs reg. marg. and you want to sub. bakers marg you would put in 21.25lbs marg. and 3.75lbs water. Add water with rest of formula water.

Carlton,

depends what you use the bakers marg for, supermkt marg is usually often called spread but should be called slop as its very watery.
I buy unsalted marg in 30lb cases in 1 lb packages. It contains water but not much as its firm enough to pound like butter when chilled.
I've tried the bakers marg and found it was too greasy on the palate, a poor mouthfeel. It works great in laminated dough such as danish, maybe if it was blended with butter. it might be OK for puff dough, depending what the dough is for, not great for palmiers but fine for savory where the flavor would be hidden.
I use the bakers marg when my regular Unsalted marg isn't available, it can be stored somewhere cool outside refrigeration.

Cheers, Gerard

Gerard,

I agree with what you say, about grease and taste. I was just offered a deal on 5 cases that was quite abit cheaper than the real stuff. Never have used it before, so I guess I will pass on it.

Many thanks for everyones help.
Carlton

Ah, you're talking about for roll-in. Roll-in marg. or shortening is a completely different animal. The dilema is that you can't get the lift and flake with butter that you can get with a shortening that has been specially formulated for roll-in, but of course it tastes bland and in the case of puff shortening it will leave a waxy film on the roof of your mouth. I agree with Gerard here I like to use a 50/50 blend of roll-in marg. and butter.