By Frida Köning, ttz Bremerhaven
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. A potential contender is investigated for its properties in baking: liquid oil.
Over the last few years, manufacturers have been increasingly questioning the status quo and testing liquid oil as a substitute for baking margarine in their recipes, according to CSM Ingredients’ observations. This motivated a joint team, with specialists from CSM Ingredients and ttz Bremerhaven, to have a fresh look at the topic and perform its own comparative investigations into the functionality of baking margarine vs. liquid oil in selected applications.
