Brands Of Margarine - A Substitute For Shortenings
In 1869 margarines were originally developed, as an option for butter that had a shortage in supply and was expensive. Originally, people used to make margarine from animal lards, although today vegetable oil is used in its formulation.
In the US with the industrial revolution, there was an elevation in industries making margarine, so it led to lard adulteration. This led to have an advance refinement of vegetable oil and it was made possible somewhere in 1890.
The shortening was first manufactured from cotton seed and ten percent beef fat. Thus, shortening was put on the food market in large quantity mainly as an economical substitute for lard.
In 1911, hydrogenation of oil in the absence of animal fat was introduced, and this had good flavor, longevity, whiteness, uniformity and very good performance. It soon brought the favor of housewives and bakers, who made its use as shortenings to make margarine, cookies, pastries and many products.
In 1914, which was the beginning of World War I, hydrogenation attained a considerable importance. The cost conscious users producing margarine, butter, sauce and bakery items that used shortenings were attracted in this new substitute for lard.
With years passing by people declined to make margarine and bakery items at home. With modernization and expansion of commercial branded products, there was a great privilege for shortening over lard. The brand loyalty of shortenings was slowly strengthening.
Around 1930, soy oil and cotton seed oil were chiefly used in the production of shortenings, but in a decade soy oil was replaced with cottonseed oil. Since, 1960 the use of shortening in domestic use declined slightly because vegetable oil was used for cooking, but it grew rapidly in the fast food preparation.
The different brands of margarine include table margarines, special pastry and puff margarines and bakery margarines. The table margarines are again divided into two categories, one that spreads at room temperature. The other type is called tub margarine that is low in solid fat and can be spread as soon as it is removed from the refrigerator.
A professional baker will always prefer to use specific brands of margarine in his production of cakes instead of shortenings.
Margarines generally have flavor and color that contributes to the output and is mainly suitable to utilize in the fillings of butter cream. Bakery margarines are harder than table margarines and have very fine baking properties.
The brands of margarine utilized in the preparation of puff pastry must contain plasticity and tough fat, so it does not get mixed with the dough during rolling and also does not melt rapidly at high temperature. Prepare the pastry dough and arrange the margarine layer and then fold it and roll it. Similarly, this procedure of arranging margarine layer, folding and rolling is carried out till there are approx. 250 separate layers formed.
The baking is done at high temperature and as the oven gets heated, the water from the pastry vaporizes and the layers of pastry are forced apart due to the layers of margarine giving it a crisp layered texture.
In the US with the industrial revolution, there was an elevation in industries making margarine, so it led to lard adulteration. This led to have an advance refinement of vegetable oil and it was made possible somewhere in 1890.
The shortening was first manufactured from cotton seed and ten percent beef fat. Thus, shortening was put on the food market in large quantity mainly as an economical substitute for lard.
In 1911, hydrogenation of oil in the absence of animal fat was introduced, and this had good flavor, longevity, whiteness, uniformity and very good performance. It soon brought the favor of housewives and bakers, who made its use as shortenings to make margarine, cookies, pastries and many products.
In 1914, which was the beginning of World War I, hydrogenation attained a considerable importance. The cost conscious users producing margarine, butter, sauce and bakery items that used shortenings were attracted in this new substitute for lard.
With years passing by people declined to make margarine and bakery items at home. With modernization and expansion of commercial branded products, there was a great privilege for shortening over lard. The brand loyalty of shortenings was slowly strengthening.
Around 1930, soy oil and cotton seed oil were chiefly used in the production of shortenings, but in a decade soy oil was replaced with cottonseed oil. Since, 1960 the use of shortening in domestic use declined slightly because vegetable oil was used for cooking, but it grew rapidly in the fast food preparation.
The different brands of margarine include table margarines, special pastry and puff margarines and bakery margarines. The table margarines are again divided into two categories, one that spreads at room temperature. The other type is called tub margarine that is low in solid fat and can be spread as soon as it is removed from the refrigerator.
A professional baker will always prefer to use specific brands of margarine in his production of cakes instead of shortenings.
Margarines generally have flavor and color that contributes to the output and is mainly suitable to utilize in the fillings of butter cream. Bakery margarines are harder than table margarines and have very fine baking properties.
The brands of margarine utilized in the preparation of puff pastry must contain plasticity and tough fat, so it does not get mixed with the dough during rolling and also does not melt rapidly at high temperature. Prepare the pastry dough and arrange the margarine layer and then fold it and roll it. Similarly, this procedure of arranging margarine layer, folding and rolling is carried out till there are approx. 250 separate layers formed.
The baking is done at high temperature and as the oven gets heated, the water from the pastry vaporizes and the layers of pastry are forced apart due to the layers of margarine giving it a crisp layered texture.
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