Bakery products. Butter, margarine, spread or vegetable oil?

Mams, all I have to do is find it, it's good butter. If before there was a good test to determine what you bought - butter or margarine - it's just to melt it. Butter (unless it is ghee) always gives melons (milk protein, you can't go anywhere), but margarine gave a homogeneous fat phase. Now, it seems, for the "completeness of happiness", combi fats, together with a bunch of flavors and flavorings, interfere with butter and find out that this is not butter can only be done by laboratory methods.
In addition, you know, I already got sick of how my acquaintances aspirated at home tell me that they buy "real" Rzhev milk ... My mother comes from those places and we were 20 years old, while grandfather and grandmother were alive, we went there for car. Yes, before, there really was a herd in almost every field, but now you rarely even see a lying goat where. Collective farms have collapsed, villages are empty - where is the milk from?!?
And since there is no milk, where does the butter come from?
Therefore, even when buying a delicious type of butter, the packaging of which says "composition: cream", I am aware that it may not be butter at all, especially if it costs 50-70 rubles 180-200 grams.

Light, it is clear that normal oil cannot be cheap. It's just that people are fond of spreads, and in my opinion, they are no better than margarine. Complicated composition, and based on the same vegetable fats and chemistry. Who said that any chemistry is better than a cheap but natural product?

As for the collective farms .. There are still more farms now than before. And it's great that their cows don't walk near the roads. It just makes me happy when ads for "healthy" products start .. and slogans like vegetable oil without cholesterol, and butter spread is better than butter ... We need to figure out what we eat And finally turn I am worried about what "all" Europe eats ... People there also live in different ways. And they also eat rubbish not from a good life.

there are still more farms than before. And it's great that their cows don't walk near the roads

they don't walk, they don't walk anywhere, but they feed these cows with compound feed, in which there is enough chemistry ... My dad delivers these feeds to such farms. No, nothing natural now, nothing ....... Even you buy a chicken from your grandmother from your hands, you don't know what she fed this chicken, but she might have stuffed her with a chiktonik with growth hormones. Right now we have learned to "chemize" not only factories, but also grandmothers. Therefore, when we buy expensive oil, we reassure ourselves that we are buying a high-quality natural product, but we do not know 100% what we are taking.

[Alenka83]

Alenka83, you can buy 33% cream and knock down the butter yourself, in Thermomix it takes 3-4 minutes, and it can be very disappointing when you bought cream for cream, and gape for 10 seconds, you get butter, but sometimes you need butter, but it does not work .

[selenа]

selenа, Nadya, yeah, but the cream contains 33-35% carrageenan, and only the manufacturer knows which carrageenan he added, natural or synthetic. Buy a pack of local oil and that's it. I just think that now living and breathing are all harmful, and disputes about the naturalness of this or that product, I think, are senseless, because there are no such products on sale. And what is tasty, as a rule, and harmful People live in the village on natural everything and die of cancer. my parents live in the village, and I am sure that meat and vegetables were grown without chemicals. Therefore, as far as possible, I take eggs and milk from there to the child.And what is sold in stores, no, there is no harmless. and it will be so as long as our government does not poison us, but controls the quality.

It's just that people are fond of spreads, and in my opinion, they are no better than margarine.

Well, you're in vain. Oh, the simplest diagram of the difference between margarine / spread / butter.

We read especially carefully about trans isomers and "useful" additives.

By the way, there are many more trans-isomers in butter than in spreads, but for some reason they are silent ...

And do not hope that a kind uncle will mix derivatives of these not the cheapest products and sell them to you for pennies in the form of spreads

What does it mean to sell for a penny? Fish oil costs 50 rubles for 100 capsules - it's not expensive. So why can't a manufacturer use this ingredient to produce a spread? The same Dream of the Mistress costs 65 rubles per pack.

[Sasha1616]

my parents live in the village, and I am sure that meat and vegetables were grown without chemicals.

Are you sure that chemistry does not flow from heaven to you? We live on the same planet .. And chemical factories, and vegetable gardens. Therefore, there is no 100% certainty, of course. No. And the land on which its own grows is also not a fact that it is pure. And the water that is watered also has no such confidence.

Therefore, I say that why feed ourselves with extra chemistry, if we already get enough of it? And the spread is pure water chemistry.,

Sasha1616, you can find a bunch of similar advertising pictures on the net .. Well, I didn't say for nothing, read the article on Wiki carefully ...

In terms of the content of trans isomers, GOST R 52100-2003 sets the value for spreads to 8% [7]. Moreover, their content in butter is usually 4-8%.

Do you understand? They were limited in GOST, because when using certain types of oil in spreads, there can be many times more of them. Are you sure that only high quality oils are used in spreads? Not soy? And who said that palm oil, which is also used in spreads, is healthier than natural butter?

Not for the sake of dispute. I want to figure it out. What is this product - a spread? Why is a cheap natural cream substitute imposed? By the way, just as artificial (vegetable) cream is now widely used "among the people" ...

Why is one supposedly more useful than the other?

Fish fat? Are you seriously? This is me about his benefits ...

Well, about the fact that "the whole of Europe watches over health", unlike us ... Friends were in the Czech Republic this year. We drove around the country for a week on our own (we took a car). They love and know the Czech Republic. One of the "discoveries" of the season was the complete absence of loose tea in stores (!) ... Only in bags ... So much for "taking care of your health ..." It's banal .. it is economically profitable to sell tea in bags .. it's easier to store, transport easier, easier to use ...

"In Europe, the demand for various vegetable substitutes for butter, such as margarine, began to fall. Until recently, they were advertised as health products, but today the attitude towards them is radically changing. Over the past five years, sales of butter have been steadily growing, and the demand for margarine is falling. Unilever, which makes the popular Flora margarine, also says that it is losing the war on butter. Food market analysts say butter is no longer considered a health hazard. 30 percent of consumers find butter to be healthier than margarine and more natural.

This trend has been reflected by the growing demand for a special farm butter made from the cream of grass fed cows and containing the anti-cancer associated linoleic acid.

Chefs of expensive restaurants prefer just such varieties for their exquisite dishes. One of the farms producing such butter in Northern Ireland is no longer able to meet the demand for its products. "
Mir Novostey newspaper January 27, 2014

Are you sure that chemistry does not flow from heaven to you? We live on the same planet .. And chemical factories, and vegetable gardens. Therefore, there is no 100% certainty, of course. No. And the land on which its own grows is also not a fact that it is pure. And the water that is watered is also not so sure.

well, there is at least only from the sky) and so it drips from the sky .. and they also put in the product ... the doses are very different ...

[liquid]

FSE !!! I went to drink valerian, liters ... damn my strength is no more ...

I will schaz vyaknu first and last time ...

1. Spread - "a kind of food products based on a mixture of vegetable and milk fats with a mass fraction of total fat from 39 to 95%. Usually a composition is selected in which it spreads more easily when chilled than natural butter" - a quote from wiki. And here it is not said in what form these vegetable fats can be - it can also be kombat (vegetable oil hardened by hydrogen treatment)

2. Margarine - "an emulsion product made from natural fractionated, modified vegetable oils and animal fats" - again from wiki. Do you see the difference with the spread?

3. Trans isomers. We recall the school chemistry course - a hydrocarbon chain, carbon is 4-valent and, depending on the formula, it can contain from 0 to 3 hydrogen atoms, in fact, the more hydrogen, the harder the oil. Depending on how the spatial formula looks, the properties of the substance largely depend (remember diamond and graphite). Why am I - trans-isomers are everywhere, but their spatial structure is already familiar to our body, since a very definite substance is formed in plant and animal cells. But this is what happens as a result of a chemical reaction ... No chemist will undertake to guarantee a constant yield of a substance with a given structure. This is the whole danger, since substances that our cells do not know enter into our body, moreover, they are subsequently incorporated into the structure of proteins - but do we remember the difference in properties depending on the structure? In general, from this and dance. Trans-isomers in butter are safe !, because they are natural ... Although now fig knows him ... Cows also eat compound feed, but what is there?

So it is necessary to be afraid of trans-isomers, but it depends on which ones. Spread is a relatively healthy product, but only if it is a mixture liquid vegetable oil and butter, and have you seen somewhere a product with such a composition? I personally - no, it says "vegetable fat" - and kombat is also suitable for this category. So draw your own conclusions ...

What to put in baking - and what your own obstinacy tells you, then put it. The rule is that the liquid fraction works for proving the dough, the solid fraction for baking. If a fan of healthy food - a mixture of creamy and vegetable, if in fig - margarine. I personally don't care - you can't tell natural from a fake with a magnifying glass, but the result of the fact that everything is completely "natural" you can see everything around - can anyone remember an absolutely healthy family, or a completely healthy child? So that...

[vatruska]

vatruska, Sveta! Thanks for the useful information. Well, very clear and sensible!

[vatruska]

vatruska, Well done !!!

Complete omega-3 in oily fish in cold seas.
Vegetable fats should be obtained from nuts and seeds (the same flax and sunflower), avocado.
And do not hope that a good uncle will mix derivatives of these not the cheapest products and sell them to you for pennies in the form of spreads

I'm talking about proper nutrition in general, as a whole. Our family also eat fish and love nuts, but butter is taboo. Here you need not rely on your uncle, but look at the experience of developed countries, what they eat and what their indicators are. Draw conclusions for yourself and revise the diet, that's all.

Peace be with you bakers!

cage fish sunflower and flax modified
nut plantations are also watered do not understand what
these are the realities

as they say the Pessimist is a well-known Optimist

[shade]

shade, 🔗
Quality in Europe is also not for everyone. There is also a lot of chemistry and rubbish.
Manya Zayka, but not confused by the fact that the products produced in Europe for Russia are thrown into a landfill or given to homeless people? Because practice has shown that the local population is wildly poisoned by this "high quality" product.
It’s better if we "want to be a goddamn thing, that her own."
Although ... "Everyone chooses for himself ..."

Peace be with you bakers!
both in topic and not in topic
I worked at the exhibition at the beginning of the summer \ our cantor stood out and I did it on short visits - to shaman somewhere \ and so the neighbors represented some kind of smart washing machine
we somehow became friends with their technicians - we drank coffee and tea together
when they parted, they asked me for the UTP cable fry and I dragged them a whole bay - take it, and they return me a five-kilogram package of washing powder \ used to show the erasure
HERE THIS POWDER REALLY WASTE

Here you need not rely on your uncle, but look at the experience of developed countries, what they eat and what their indicators are. Draw conclusions for yourself and revise the diet, that's all.

Well, what are their indicators? It even became interesting to me ... The diet can and should be revised. But there is chemical rubbish instead of any natural products just because in Europe they eat like that? So I already wrote about what kind of tea they drink ... I can write that there are practically no normal products in stores. Because at home in Europe they cook only .. Russians Well, other, not European nations. Because it is easier for busy Europeans to go to a cafe at all (yes yes .. coffee and a croissant ... what is that croissant from?). It's even easier in the evening, after work, go to the local .. You will not believe .. cooking! And buy a half-finished one there to warm up at home ...

Besides. ALL food additives came to us from developed countries. All sorts of improvers / dough lifters / thickeners / thickeners for liquid ... German, English and so on. The chemical industry is well developed there.

And spreads are eaten, I repeat, not because of the desire to improve their health (for this they run, ride bicycles, swim, and so on), and it is banal because of savings. It's also hard to live in Europe. Expensive...

Okay, let's end the conversation about where healthier foods are eaten. And then I'll start talking about how the Spaniards fry eggs in vegetable oil ... when the egg is drowning in it ... fuuu ...

produced in Europe for Russia, are they thrown into a landfill or given to homeless people?

Oh, I don’t agree ... For some reason, after the imposition of sanctions, many gourmets howled like a wolf that they would not be able to eat their favorite foods from Europe.

By the way, someone said that there is no positive experience of eating spreads. So here's a real case:
For some reason, for some reason, spreads helped the finns ... The nation recovered ... In the 70-80s. XX century it was found that it was the Finns who suffered from excess weight the most on the planet, and diseases of the cardiovascular system (due to fatty acids contained in butter) were the first cause of death. The Finnish government has revolutionized the minds of the people by instilling in them the concept of healthy eating. One of the main focus was to switch the consumption of the population from animal fats to vegetable ones. The result was not immediate, but changes occurred: mortality from almost all diseases, especially from cardiovascular diseases, decreased by more than 80%. Now butter is eaten by only 2% of the Finns.

But then the Finns have a national dish - fish soups with trout and cream!

fish soups with trout in cream!

Oh, I love them too

It’s better if we "want to be a goddamn thing, that her own."
Although ... "Everyone chooses for himself ..."

But everyone is now indignant for some reason where is Mozzarella, etc.))) Well, of course, the choice is ours. I'm just not going to grab the first products I come across from the shelf. I also eat certain spreads, with a good composition, proven. She chose the same Dream of the Mistress for herself for a reason, and very much even gut).

I do not use spreads in baking and cooking ANYWHERE.
Ever since the 90s, when the fashion for all sorts of Rams went on - in my mouth as now there is this taste of synthetic garbage (my grandmother and mother bought it), which is smeared over the mouth, but for some reason stubbornly does not want to melt in mouth, the impression that the paraffin is full.

I try to use only butter in baking, unless otherwise indicated in the recipe. For example, if there is vegetable oil in a "biscuit on boiling water" in a slow cooker according to a recipe - I put vegetable oil.
I use margarine very rarely, realizing that it is entirely a product of the chemical industry.

As for the price and savings on oil - here I have my own arguments.
Of course, if you run for a pack of oil to the store under the house, the price will bite very much.
And if someone lives in large cities, it is much easier to monitor promotions in large super-markets - excellent sales promotions are periodically made for butter from completely different manufacturers.
I chose several types of oil that I like in terms of taste and composition, and while waiting for the promotion, I immediately take 10-15 packs,
This is enough for me for a couple of months - both for food and for baking - in the freezer - until the next action.
If you approach it this way, then the difference in price between butter and margarine will be a penny. In hryvnia it is 2-3 UAH per pack 200 = 250 grams. In rubles - 10-12 rubles.

And of course, the taste of butter in baked goods is incomparably better than the taste of margarine.

[CurlySue]

CurlySue, PPKS

[vegetable oils and fats]

Manya Zayka ... good and proven composition ... nude
"Water, vegetable oils and fats, salt, emulator (E471), preservative (sorbic acid), natural dye (E160b, E100), acidity regulator (citric acid), flavor identical to natural. vitamins: A - 900 μg, D - 2.5 μg, E - 9 mg "In other words, salomas (hydrogenated oil) + vegetable + additives ...
I do not know what kind of composition of the spread that you use - the higher is what was found on the network ... For some reason, the composition of other brands is not posted ... But girls, dear, for some reason everyone forgets that margarine and infant formulas appeared during the war years in order to somehow compensate for the grocery basket and the lack of fat, as well as all the time disappearing milk from nursing mothers, and they did not have to feed, but go and work ... Then it all started into a giant industry that began to sell its products to everyone all the time. And somehow it was forgotten that if the mother is healthy, then the child should be fed with breast milk, and not with shaitan-formula. That you need to spread butter on bread, and not fig-knows-what from a beautiful box ... By the way, no one is surprised why in hospitals, dietary tables in mandatory is butter and not a very healthy spread?
Regarding low-fat products, especially dairy products ... There are enough ladies on the forum who knock butter down at home ... Do not share your experience - where are you doing? Do you use it as milk for making cereals? Or do you drink coffee with him? I mean - what do you think it is - 1.5% milk? This, in theory, is what it is, that is, a slightly tinted water, but for some reason it tastes normal ... And if you read the composition ... Then there appear some terribly useful plant fibers or something else, like hidden sugars.
So when you embark on a crusade for a healthy lifestyle, you should be clear about the following:
- eat a spread - okay, there is no "terribly terrible" cholesterol in awful natural butter, but there are trans fats that can haunt even not you, but your children;
- you drink low-fat milk, okay, they removed the fat content to 0.5%, but they sprinkled a spoonful of sugar or something like that, and carbohydrates are processed in the body much faster than milk fat and are much more fun to be deposited on the thighs.
In general, I immediately remember the unforgettable Kashpirovsky - "you need to eat less"! ...I had a chance to stay in the hospital with my mother for 2 months, they were fed there only boiled, stewed, steamed and fresh vegetables (and a piece of butter! With normal kefir every day at night !!!), I lost 15 kg, but I never felt I’m so good ... I’ve forgotten about the weather ... Now I’m eating home meals again - what can I do, the person is weak ... But poisoning herself under the slogan "in the name of health!" - this is a little too much ... If you are choosing a spread, then look for at least a creamy vegetable and the most decrypted composition. When there is a frenzied advertisement and 0% about the composition, but only phrases about the "unique" composition ... it is worth thinking a little, in my opinion.

By the way, about the Finns .... Something takes me into doubt about the veracity of this whole story ... So that dairy corporations would allow them to recognize their products as harmful? Moreover, considering the nation's focus on seafood ... That the Finns, that the Norwegians - our fish is everything. But I really believe in the low standard of living of the population and the harsh need to feed the hungry population in order to relieve tension. And everything will go under this business - and research on the harmfulness of butter ... I recall one publication for this case ... In the UK, a group of doctors rented a house on an island (there are some nearby), a group of children with a diagnosis was settled in this house. " hyperactivity ". The regime was completely normal, except for the fact that, in addition to the absence of any medicines, the children were also deprived of sneakers with chips ... They were fed oatmeal and tea (this is me so exaggerated ..., but the meaning is clear?), I.e. simple natural food. So - after a few months the diagnosis was removed from all children! Encouraged researchers turned to these documented results and petitioned the legislature! remove vending machines for sweet fast food from schools and generally ban the sale of such products there. Can you guess what the answer was? That's right - it wasn't food that healed, but the air there must be like that ... Therefore, forgive me, but I don't believe in this story about the movement of the government's soul for the sake of improving the nation's health ... The world is ruled by money, or rather big money ...
And we need saturated fats, they are just vital, you can't get away from this ... And because of our climate, too.

[vatruska]

vatruska, Svetlana, I totally agree. A thousand times right.

And in terms of spreads ... A person wants to eat a mistress's dream, but health (albeit dubious).
Here's just to prove that this is a super useful product somehow

I will add about the Finns. A network of walking paths have been spread throughout the country. You know, there is such a - the Scandinavian is called? With regular exercise, the weight goes off very, very well. I read somewhere that the nation's health began with this .. and not with butter ... And yes .. fish should be eaten. We're not doing very well with this yet. I mean my region. What they bring is no longer a fish ...

According to the spread, the "mistress's dream" found only this:
Structure:
Water, vegetable oils and fats, salt, emulator (E471), preservative (sorbic acid), natural dye (E160b, E100), acidity regulator (citric acid), flavor identical to natural. vitamins: A - 900 μg, D - 2.5 μg, E - 9 mg

What kind of vegetable oils and fats are used - there is no decoding. How can you say that they are useful and correct there?

Girls, well, you must carefully read the composition. And try to figure out what we are buying. If there is no information anywhere about what exactly this product is made of, then this already raises questions ...

While I was away, they wrote so much))) About the Finns - the program also included an increase in physical activity, but the replacement of products was also an important element.
In terms of composition - somewhere I read a more detailed composition on the meta of the hostess - I did not find anything unreasonable there.
In this matter, probably, it will be so as many people - so many opinions.

[Daily Expeller for oil from nuts and seeds]

Daily Expeller for oil from nuts and seeds

While I re-read two girls, who were promoting rubbish, the hostess, I almost lost my mind.They shove advertising into the topic, and you are trying to prove something to them, you give reasons.
Alas and oh this is a new (not so new, but it seems that the moderators have not yet encountered this) type of forum advertising, they are paid for each post mentioning a certain brand!
On the topic, for a long time I have only baked in butter or vegetable oil, for example, yeast dough, bread.
No substitutes, precisely because of the margarine, I do not take purchased confectionery either. Why poison yourself with homemade food?
And regarding "baking on margarine is still better" - this is a placebo effect, never better, more familiar, for those who are used to baking on it, yes, but not better.
My aunt has been baking on margarine all her life and it seems to her the ideal, since my culinary experience I have been baking only on good butter, everything is simple - I love myself and will not save on myself, it’s better not to bake cookies, but not on the current one margarine.
Perhaps earlier (the motivation of the people was excellent) at our oil and fat factories there was just edible margarine and excellent mayonnaise (we have a plant in the city, so the other day a SES veteran told me what margarine and mayonnaise it was when the plant was launched! - the most natural ), but now, alas, this is not at all the same.

[but now, alas, this is not at all the same.]

Peace be with you bakers!

Bast1nda-- - for a long time I have been baking only in butter, why should I also poison myself with homemade food?
it was edible margarine at our oil and fat factories but now, alas, this is not at all the same.

Ever since the 90s, when the fashion for all sorts of frames there went

Len, and for some reason I remembered that when she first appeared, it seemed so tasty, salty
Personally, I have several rules:
-want good tea, do not regret the tea leaves
- if you want a tasty simple yeast dough - you can't pamper it with excessive baking, just a crust
- if you want a delicious pastry - don't press on good butter and a fresh egg

[Elena]

Elena, Flax, almost everything is the same, except that no one guarantees the quality of the oil (((

Recently I have been using only creamy or sunflower refined baked goods.

[Elena]

Elena, Flax, almost everything is like this, except that no one guarantees the quality of the oil (((

Oh yeah! Sadness! I tried everything that we offer - everything is equally bad!

Hello and prosper, dear bakers!

My aunt worked all her life as a baker at a bakery. And she claimed that the best baked goods were on margarine.
Auntie made homemade cakes only on creamy margarine.

But now (!) It seems to me that this margarine used to be of a different quality. And that's why I usually bake yeast dough with a 1: 1 mixture of vegetable and butter. And in the dough for muffins (muffins), I replace butter by a quarter with vegetable oil. Shortcrust pastry - only with butter.

Sincerely. Kamena.

Recently I watched a cycle of culinary programs by J. Pepin, he told me that his mother made shortbread dough based on lard and sl. oil 50 to 50. It turns out an excellent dough and the smell of lard is not audible, and if you just use lard for yeast dough, then the quality of the finished product is much better than with any other fat.

They raised the topic - I did not particularly think about the dangers of margarine, my husband, an electrician, served a margarine shop near Kharkov.
Vegetable oils and fats - this they had - a well-peeled olia, so that bitterness would not give and fat - this is from a fat melter - they dumped fat from pork waste, an emulsifier, so that thickened and palm oil on light margarine, if it is about 30 water there 70% a little fat, emulsifier and palm oil.
How others do I don’t know
I bake bread on olia, rolls on margarine, and now I'm thinking .. and where I will find real butter in the store ... There is a reason to talk in general

I use margarine very rarely, only for shortcrust pastry. I take only our Belarusian 82% fat. For bread, vegetable oil, butter with might and main the rest of the pastries. I never take spreads.

Here's what they write:
"Let's talk about the composition and production technology of the items under consideration. If butter is made on the basis of milk fat, then vegetable components are used in its substitutes. In the case of margarine, their amount can reach 100%. That is, the content of milk fat in this product is not regulated by anything Another thing is the spread, which is closer in its composition to butter. It must contain at least 15% milk fat. The most natural is considered to be a creamy vegetable spread.

We add that both products of interest to us are obtained from liquid and solid oils. The latter contain trans isomers that pose a threat to human health. According to GOST, there are no more than 8% of them in spreads, while there are no such restrictions for margarine. Therefore, this low-grade substitute for oil should be eaten only in a processed form, using it in cooking. Otherwise, the level of cholesterol in the human body will rise, thereby provoking the development of vascular diseases. That is, another difference between the spread and margarine is that the former can be safely spread on bread. Many manufacturers use transesterification technology to enrich the product with positive acids such as Omega-6. This substance normalizes the activity of the cardiovascular system and lowers cholesterol levels. "
In general, everyone decides for himself what to use)))

Peace be with you bakers!

Alyusha - you are serious in the sense of --- according to GOST

Well, an overabundance of cholesterol is unlikely to threaten anyone \ this is a lope and it needs to be devoured \ as noted on bread we do not smear, and I think people only let the spread be processed

We all buy high-quality butter \ well, it says on the package \

The topic is very, very interesting. And what do experts say about 72.5% butter for baking and 82.5% butter is there a difference?

And is lamb fat suitable for baking?

[Lily]

Lily, mainly margarine is used in production, my grandmother baked in a mixture of vegetable and butter and for a reason. Vegetable oil works during the fermentation of the dough - the layers slip, butter - during baking. Now tell yourself which is better than 72.5 or 82.5? 72.5 - by definition - a sandwich.

[Svetlana]

Svetlana, and what is "sandwich" butter? I, of course, remember from perestroika times that something like that existed - some kind of crumbling substance that did not taste like butter. What do you mean now?

[vatruska]

vatruska, so it is certainly better than 82.5.
But I'm thinking if, instead of margarine, let it grow 72.5 completely without additives?

Vegetable oil works during the fermentation of the dough - the layers slip, butter - during baking.

That's it!!! (y) Interesting!

I really enjoy cooking with corn oil. I tried it in baking, also great. She began to cook and bake him after the mother-in-law removed the gallbladder and the gastroenterologist allowed her only corn oil. He said that for problems with the gastrointestinal tract, the most acceptable oil.

[Elena]

Elena, Accomplishment, this is what I have ... butter with a fat content of less than 80% crumbles - there are no emulsifiers, and when frozen, the water fights off the fat phase. It's not good for frying, but it's okay for a sandwich.

[Svetlana]

Svetlana, I am burning with my soul to understand you! But I have a complete dissonance between your words and what I see with my eyes.
In particular, I use local oil or Udmurt 72.5%. I don't see any water coming out after the freezer. No crumbling from the fridge - too.
And what do you mean by emulsifiers? I do not mean - the concept of "emulsifier", I am familiar with it; and in relation to the technology of manufacturing and / or storage of oil.

Are you a technologist of some kind of food production? No trick question - I'm trying to understand the source of your awareness and confidence.

removed the gallbladder and the gastroenterologist only allowed her corn oil. He said that for problems with the gastrointestinal tract, the most acceptable oil.

Did not know. Need to try. I like the olive.
And lately I've been putting on bread ... lard. We liked it, is in the recipe for "Cuban".

[Elena]

Elena, Accomplishment, on the issue of education - a technologist of fat and oil production in basic education (did not work, but something remained in my memory). She wrote her diploma at the junction of the departments of fat and oil production and baking - a recipe for margarine for baking bread. I learned a lot, tried even more ...
On the issue of water after the freezer - a personal experience, I saw myself at home and how they cut it with crumbs in the store and there was no such lawlessness with falsification then (70-80s). If the oil with low fat content does not crumble after the freezer, then, excuse me, the question arises as this oil is ... Now a mulion of dyes and flavors, they will bungle such ...
On the issue of emulsifiers - the most harmless - Vit E, is produced in the form of candies, and the dye and emulsifier in one bottle, was previously used for the production of margarines to stabilize the milk-fat phase.
In general, what do you need oil for? If to improve the process of proving the dough and the subsequent rise and baking, then why do you need extra water?

[vatruska]

vatruska, Svetlana, so your resume, butter is only 82.5 + vegetable oil
Right? I often bake for Pyshka margarine, but something like that infa scares ... Although Malyshev recently claimed in the program that now margarine has become especially useful without hydrogenation ........ DL I eat, instead of butter

What about lamb fat?