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

Palm oil is actually solid at normal temperatures as far as I know. It is processed in our city. And here they write that deep-frying palm oil is liquid.
I once watched a program about how the so-called oils of the PAMA type are made, so this is generally vegetable oil, forcibly thickened and with all sorts of additives for taste and smell.
So we will delight ourselves with cakes based on butter or margarine, who suits what for health reasons and wallet.

The point is that the more saturated fat in a product, the harder it is, the higher the melting point of the product and the lower the pour point. Any oil is a mixture of fats, or rather triglycerides with different fatty acids. The more atoms in the chain of a fatty acid, that is, the longer it is and if it does not contain unsaturated bonds, the more it will give the product hardness, respectively, the more such fatty acids in the oil, the harder it is. For example, sunflower oil and butter (that is, pure fat without water), both contain saturated and unsaturated fatty acids (fc) of different lengths. But saturated well. Because there is very little in sunflower, so it is liquid at room temperature, and butter is solid.
The consistency of the spread also depends on the fatty acid composition, in fact, it is a cross between solid fat and liquid vegetable oil. Conventionally, the greater the displacement towards liquid oil, the softer the product.
Therefore, the spread will be soft enough even when stored in the refrigerator to be spread on bread.

They threw me some melted butter. Can it be used when baking regular bread and how much will this change affect the taste and appearance of the bread?

Feel free to add ghee to bread. Now that's the only thing I do. It comes out more aromatic for my taste. Real ghee is pure fat, just like vegetable oil. Therefore, the replacement will not affect the quality of the bread.

Thank you, I will definitely try to bake bread with ghee. Can you tell me how many grams of ghee to take, equal to 2 tablespoons of vegetable oil.

[about]

Take about at the rate of 1 tbsp. l. 15 grams, can't go wrong

Made shortbread cookies the other day. I made half in butter, and half in margarine (once in my childhood I heard that margarine is better) ... well, better.
That. that on margarine looks much worse, and the flavor is not the same. Only sl. butter, at least for cookies.

Well, when did you hear that! Now the butter margarine has become what is called butter! Even on some website it was stated: if the recipe includes butter margarine, take butter (store-bought butter).
Now the packet of creamy margarine is finely labeled "new"

Well, when did you hear that! Now the butter margarine has become what is called butter! Even on some website it was stated: if the recipe includes butter margarine, take butter (storey oil is meant).
Now the packet of creamy margarine is finely labeled "new"

Nightmare, I was convinced of this from my own experience. There is no question what the quality of some products is now.

Specialists, tell me what is the difference between ghee and softened butter in YEAST dough? I understand what it affects in sand, but in yeast?

[Doriana]

DorianaTo be honest, I did not notice any difference in the finished yeast dough cooked in softened butter and melted.

I see, thanks for the answer)

Hello everyone! I started making dough and baking buns quite recently. I went to the store for margarine, as written in the recipe. All the packs of margarine have so many additives written, just watch! I did not dare to take it ... I began to look at the butter. I saw inexpensive oil, decided to look at the composition: butter and vegetable oil. And that's it, there are no other additives and any E. What do you think they are lying? Fat content is 72%.

Hello everyone!
I am an aspiring baker. Please tell me how to properly introduce butter into the dough: melt or just softened pieces? Thank you.

[Onika]

Onika, good evening .
Add oil as you like. This does not affect the baking quality.

Qween, thanks a lot, I will try!

I think you are confusing the concept of "ghee" - it takes a long time to cook and "melted" butter - just warmed up

[Vegetable oil]

Many people are still confused: butter, margarine, spread - which is which?

Vegetable oil - a mixture of fatty acid glycerides and related substances, extracted from oilseeds and containing at least 99 percent fat.

Margarine - an emulsion fat product with a fat mass fraction of at least 20 percent, consisting of unmodified and (or) modified vegetable oils with (or without) animal fats, with (or without) fats of fish and marine mammals, water with or without added milk, and (or) products of its processing, food additives and other food ingredients.

SPREAD - emulsion fat product with a total fat mass fraction of at least 39 percent, having a plastic consistency, with a melting point of the fat phase not exceeding 36 degrees Celsius, made from milk fat and (or) cream, and (or) butter and unmodified and ( or) modified vegetable oils or only from unmodified and (or) modified vegetable oils with or without the addition of food additives and other food ingredients.

A source: 🔗 Technical regulations for fat and oil products

[Hlebope4ka_]

Hlebope4ka_ Active links to external resources on the forum are prohibited!
Should be so 🔗

[Butter, margarine and frying fats]

Butter, margarine and frying fats

Fat is a high quality product. They are widely used for flour and confectionery products, they give the products a muffin flavor and friability, and in some types of products they are a baking powder. Vegetable, animal and combined fats (margarine, cooking fats) are used.

Butter produced from cream, it contains up to 82.5% fat, vitamins A, D, E. The oil must be free of foreign odors and tastes, with a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, then the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma.
Unsalted butter can be replaced with salted butter, but taking into account the salt it contains (you cannot use salted butter to make a cream). In the manufacture of all confectionery, except for puffs, butter biscuit and cream, butter can be replaced with ghee (1 kg of butter corresponds to 840 g of ghee).
It is recommended to store oil at a temperature of 2-4 ° C in a dark room in a carefully sealed container; under the influence of light and oxygen in the air, oil deteriorates.

Margarine obtained from animal and vegetable fats with the addition of cream, milk or water. It tastes and smells close to butter. Milk and cream margarine is used in the confectionery industry. Store under the same conditions as the oil.

Frying fats, or hydro fat, obtained by artificial solidification of liquid vegetable fats or fat of marine animals or fish.They should be free of foreign smell and taste, melting point 35 ° C.

Vegetable oils rarely used in the manufacture of flour confectionery products, since they do not hold well in the dough and stand out from the products. However, when frying products in a large amount of fat, they use sunflower, corn, soybean, cottonseed, olive oil, etc.

Most suitable for deep frying mixtures of vegetable and animal fats, such as a mixture of pork (30%), beef (30%) fats and vegetable oils (40%), or refined vegetable oils (50%) and hydro fat (50%), since they do not form smoke when heated to high temperatures.
It is advisable to use refined vegetable oil (cottonseed or soybean) for deep-frying, as well as hydro-fat, since they contain almost no moisture and can withstand heating to high temperatures. When frying in vegetable oil, make sure that the fat does not overheat more than necessary.

A source: 🔗

I am a technologist of production of fats and fat substitutes by education and have been working in this industry for more than 20 years. Margarine in Russia is a vegetable oil (most often sunflower, corn), which was first purified from impurities (refined), then purified from odors (deodorized), and then saturated with hydrogen and it became dense after changing its structure. Then, for taste, add a little butter, carotene (these are not harmful additives, but vitamins) and that's it. This is the easiest way, there are now additional processing methods to give Milk Fat Substitutes (Milk Fat Substitutes) the best taste. Animal fats are practically not used in the production of ZF. When buying butter, you need to be aware that today all butter is butter, which costs less than 300 rubles per kg. - this is to one degree or another SPEDED, that is, they added to butter to reduce the cost of ZMZh - and this is the best (expensive) option (it costs at least 200 rubles per kg), because palm oil can also be put in the cheapest samples of supposedly butter oil (and it itself has a high melting point and does not require processing like our sunflower oil). And palm oil is very poorly absorbed by our body, because it does not melt in the stomach, there is not enough temperature, but envelops our mucous membranes and this is very bad.
Why do they do this? Everything is simple - our milk processors are put in very difficult economic conditions, primarily tax (the fact is that producers-processors of dairy products pay VAT for agricultural producers of milk) and in order to somehow survive in competition with foreign producers they are forced to reduce the price of their products. And we milk natural milk less and less every year (agricultural producers are also in deep ass depression, and we did not eat less because of this.
So if I choose what to bake the pies on, then I would rather use margarine (and use) or plain sunflower oil than cheap butter (supposedly) butter - no one has yet proven that it is harmful. Yes, and yeast dough with margarine is much better, with natural butter the yeast dough is heavy and rises worse.
By the way, pastry chefs have not used natural butter for a long time either - very expensive. So when buying sweets or cakes, be sure - there is no butter!
Well, the whole article turned out. I hope someone will understand the essence of the question.

Galina, perhaps in Russia there is margarine without palm oil, but in our country, as I read the packaging, I always see palm oil in the composition.
Highly! I would like to find high-quality margarine with the composition as you wrote. Like this:

Margarine in Russia is a vegetable oil (most often sunflower, corn), which was first purified from impurities (refined), then purified of odors (deodorized), and then saturated with hydrogen and it became dense after changing its structure.Then a little butter, carotene (these are not harmful additives, but vitamins) are added to it for taste, and that's it.

I'm not saying that there is no palm tree in margarine at all, the composition of fats in margarine can be different. And on the label they write a list of fats that may be there, according to certification, but the recipe may be different. I'm talking about the fact that more than half of the palm tree is added to the supposedly cheap butter in its pure form, and the margarine is mainly hydrogenated sunflower and corn oil, in any case, when I worked at the oil and fat plant, palm trees went into the oil mixture about 10%. I do not exclude that it could be different, but at the moment palm oil is more expensive than sunflower and corn oil, which means that it is more profitable for margarine producers to use our oils.

and in margarine there is mainly hydrogenated sunflower and corn oil, in any case, when I worked at the oil and fat plant, palm trees went into the oil mixture about 10%.

And what is written on the package: vegetable fat (oil) or specifically sunflower, corn oil?
If it's just vegetable fat (oil), then it's definitely palm oil.

Palm oil comes to Russia from Thailand and is bought by wagons at the lowest price, cheaper than sunflower oil

In the West, palm oil is generally prohibited for use in food; cheap technical palm oil is supplied to Russia.

On the packaging of margarine, they write Deodorized, Hydrogenated vegetable oils. And each manufacturer has its own recipe for the mixture.
And until our state finishes pressing the domestic food producer with exorbitant taxes, producers will strive to reduce the cost of production in order to survive. And unfortunately, you will have to forget about natural dairy fatty products. We forgot the taste of meat sausage. And the shortage of dairy raw materials in Russia is colossal (no one needs our state farmers for a long time, and all state support is most often an opportunity to steal money for officials).

I always take butter for baking, but it's cheap. I don't feel like margarine, but it's a pity to let expensive butter into baked goods ... Interestingly, maybe it's better to take a good spread (at a price like cheap butter)?

It is not possible to give you advice at a distance - which is better.
Just last week we purchased the entire assortment of butter (not spreads) that was available to us in our stores and conducted a so-called "blind tasting" - this is when the tasting participants do not see the name of the product. So the most expensive brands turned out to be far from the best (although technologically well-developed fats). Many samples froze in the mouth and did not want to dissolve completely. So try it and make your choice. FRESH butter easily, almost instantly dissolves in the mouth without forming a film on the palate, has a light nutty flavor and a light, non-intrusive creamy aroma, if quality fat substitutes are added to the butter, you (not being a specialist) will not feel this, but if you added a palm tree - she will wrap your whole mouth with a film - listen to your taste sensations and choose a suitable manufacturer for yourself.

Highly! I would like to find high-quality margarine with the composition as you wrote.

This is Belarusian margarine. Honestly, it's a shame for the citizens living in Ukraine, the impression is that we are not an agricultural country, and do not produce anything, after the Belarusian word. oil to call what is sold in our stores sl. oil just does not turn my tongue

for yeast and puff pastries I use prof. Italian margarine Master Martini (we stock up at a representative), butter for biscuits - find a representative in your city and I think that they will be happy to meet you. Baking on it turns out to be light, airy and yeast and unleavened dough exfoliates perfectly

And I always use a spread for baking. It turns out delicious and not very high in calories)

and here the spread goes not only for baked goods, but also for breakfast. I agree that it is better to buy a quality spread than bad butter! Here

Butter or spread - what to choose
Advertising

The Yekaterinburg spread turned out to be healthier than oil.

Recently a new product appeared on store shelves - spreads. Buyers are skeptical about them, considering them to be an analogue of margarine. Manufacturers say the opposite, calling spreads a useful substitute for butter.

And how really? Let's figure it out.

The concept of a spread is by no means new. In Europe and the USA, this product has long supplanted butter in the diet of people who care about their health and shape.

What is a spread?

It is an emulsion fat product with a fat content of 39% - 95%. Due to its plastic consistency, it spreads easily, and its delicate creamy taste makes it an excellent component of breakfast.


What is the difference between spreads and butter?

Butter contains saturated fats that not only spoil your figure, but also contain cholesterol. High cholesterol leads to cardiovascular disease and is especially dangerous after 35 years. This does not mean that you need to give up oil, because it contains vitamins and minerals. But it is worth limiting the amount of animal fats in the diet.

The spreads contain vegetable oils, so there is no cholesterol. Plus, high-quality spreads are packed with nutrients.



For example, the recently launched product made from natural oils "Dream of the Hostess" contains essential Omega-3 and Omega-6 acids for the body, as well as vitamins A, D3 and E, necessary for proper metabolism, immune system function, eye and skin health. , hair, teeth, bones and muscles.

The vegetable base of spreads is often associated with margarine, but different production technologies make these products radically opposite. The main difference between the spread from margarine and, including from butter, is the minimum content of trans isomers of fatty acids, which contribute to the development of atherosclerosis, liver disease, diabetes, and the formation of cancer cells. Compare: Margarine has 20-40% trans fat, butter 4-10%, and the Housewife's Dream spread less than 2%.

Nutritionists recommend replacing "harmful" animal fats with "healthy" vegetable fats. And spread is a great alternative to butter. It is ideal for making sandwiches, adding to cereals, boiled potatoes and other dishes.

It is also convenient to store it. For example, the "Hostess's Dream" spread is sold both in packs and in plastic containers with protective foil.

Unfortunately, there are a lot of fakes on the Russian market. Choose nutrient-rich spreads. Pay attention to the content of trans isomers - there should be no more than 8%. And remember: even the healthiest foods should not be overused. The key to your beauty, health and longevity is in a balanced diet.

where spread and butter are compared. By the way, here is a recipe for butter cream as for rafaelok on a spread:
70 grams of white coconut flakes
a jar of condensed milk (quality)
spread 150-200 grams
200 grams of white chocolate

melt the spread in a water bath at the same time as the white chocolate, mix until smooth.
In the resulting, slightly cooled mixture, pour a can of condensed milk, mix, then add the shavings and mix again.
That's it, the cream is ready.

I honestly don't understand why buy margarine or a spread, even if expensive, for baking. It is for this reason that I do not buy confectionery in the store. Less is more.

Thanks, good article). I will also try the Mistress's Dream, support a local manufacturer. And where do you get these recipes?

[Masha]

Masha, the manufacturer is masterful, and the royalties go to Heinz because this is their Brand. And the company itself belongs to the family of John Kerry's wife.

Yes, there is not much difference who the manufacturer is! The main thing is that the product is good. My friend brought this spread The Dream of the Hostess - the taste is excellent, the composition is good too.
Musenovna, The spread is expensive and good, in part, healthier than bad butter.

Peace be with you bakers!

unfortunately we are not very sure now what is wrapped in the package

TU is TU and according to manufacturers, what is not prohibited is allowed
and of course everyone is looking in the direction of cheaper goods

Peace be with you bakers!

why, this has not been seen for a long time

🔗

[Masha]

Masha, the manufacturer is masterful, and the royalties go to Heinz because this is their Brand. And the company itself belongs to the family of John Kerry's wife.

Yes, in principle, I don't care who the deductions go to. The most important thing is that what I eat is beneficial to my body). I read that the spread contains Omega 3 and Omega 6, which made me happy. Indeed, there is no such thing in butter. In Finland, for a long time, everyone has eaten only vegetable fats, but butter units "indulge" in butter. My ex-husband lives there).

And what is the reason for their love of spreads? They probably have high quality spreads there .... But, from those that I have tried - The mistress's dream is really very different .... There is no artificial taste like many others!

By the way, I don't really like the frame ... The taste is just chemical. By the way, their ads in the 90s were memorable ...

Peace be with you bakers!

why, this has not been seen for a long time

In all our shops

I don’t know what love is connected with, but the fact that they are obsessed with a healthy lifestyle is a fact! The Mistress's Dream is a really good spread, my chef friend also advises it. She knows a lot about delicious food)

[shade]

shade, in the platypus yesterday it was for sure, and in real stores it is full. Only now he has a taste .. beee

The frame is badly damaged!
By the way, I found a video about oil.
eqyMeuUOfyU

The man says the truth. My friends have already switched to spreads. Someone eats the Dream of the Hostess, someone else, but almost no one is margarine and butter.

[Creamy]

And we eat natural butter the old fashioned way, at a price of 85 rubles per 180 grams of weight. I recently bought 12 packs. thrown into the freezer. What do you think is my nickname Creamy random? I respect cream and butter.

[Alevtina]

Alevtina +100500

[Alevtina]

Alevtina, I fully support 🔗

Why put margarine in baked goods? At one time, in practice at the Department of Bakery, we were told that in this case, the liquid phase (vegetable oil) works during kneading and proofing (helps the dough rise), and the solid phase works during baking (helps to slide the layers of dough relative to each other). To reduce the cost, combined fat is used as a solid phase, well, my mother kneaded pies with a mixture of vegetable oil and butter.
In fact, about 20 years ago, they tried to launch the so-called bulk spreads into production - a mixture of butter and vegetable, but something did not work ...

Omega 3

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

I read the whole Temka. Unfortunately, now everything is harmful, they reduce the cost of production as they can, with palm fat, and it is everywhere, everywhere. And I agree with many statements, expensive oil does not guarantee its quality. I use butter in all baked goods, except for puff pastry. The puff pastry contains margarine, but from expensive brands. Simply because butter does not make puffs as layered and airy as on margarine. Therefore, from the position that everything is harmful now, but homemade cakes are in any case better than store-bought ones, I bake napoleon in margarine. Everything else is in oil.

[Manya Zayka]

Manya ZaykaWhat do you think is a spread?

As a reading at night .. Article on the wiki .. It, of course, is not the ultimate truth, but still. 🔗

We read especially carefully about trans-isomers and "useful" additives ... If there is cream in good butter and nothing more, then WHAT was stuffed into this "fatty" product, one can only guess.

The difference in the cholesterol content of the spread oil is, of course, noticeable. But everything else - how will it affect the body? Therefore, only good butter.