Sunday, April 3, 2011

Butter/ Margarine/ Shortening


Salted Butter is the most popular kind of butter. Salted butter lasts longer than unsalted butter; originally it was added as a preservative and it is still an antimicrobial agent. When used for frying, salted butter scorches much more easily than unsalted.

Unsalted Butter is the same as salted butter but without the salt. It is great for baking, creating flaky crusts and sweet treats with great taste and texture. Salt used in salted butter is added to increase the shelf life and to hide any off flavors, so unsalted butter tends to be fresher and better tasting. 

TIP: When buying butter, look for butter wrapped in foil. Light and heat adversely effect butter, and it can pick up other odors. Foil provides a good barrier to slow down rancidity and prevent odor absorption. 
half butter, half margarine
We currently have the following brands:

Magnolia Gold Butter (Salted) available in 225 grams
Magnolia Gold Butter (Unsalted) available in 225 grams
Queensland Butter (Salted) available in 225 grams
Golden Crown Butter Compound available in 225 grams

MARGARINE: Margarine is made from a single oil, or blend of oils, including animal and vegetable fats.  Margarine was developed to be a lower priced alternative to butter.

TIP: Margarine may be substituted with butter in baking although it does not have the same flavor and texture as butter. It also doesn't contribute the the final flavor of a baked good, as effectively.

We currently have the following brands:

Baker's Best Margarine available in 225 grams

Approved Margarine (non-refrigerated)*- available in 250 grams/ 500 grams/ 1 kg
*Wholesale price also available for 11 kg pail container

SHORTENING:  Vegetable shortening is made from vegetable oil that has been hydrogenated to increase its melting point to withstand high oven temperatures. There are both regular and butter-flavored varieties. Vegetable shortening is usually used either in pastry as a butter alternative or complement. However, shortening does not have as good a taste as butter in recipes. Shortening doesn’t contain water so if you want to get the same results as you get with butter or margarine, adjust the water.

Compared to butter, shortening stays more solid at room temperature and creams better because it contains mono and diglycerides. In baking, these characteristics mean that shortening is distributed more effectively through the dough than butter, and is more efficient at coating flour particles, minimizing gluten development and does a better job at it.

TIP: When greasing pans, shortening is best. Butter, margarine and oil are easily absorbed into the batter as it bakes.

We currently have the following brands:

Crisco Shortening - available in 453 grams/ 1 lb
Approved Shortening* - available in 250 grams/ 500 grams/ 1 kg
*Wholesale price also available for 6.8 kg pail container

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