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Baker's Margarine

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  • mauie Mar 7, 2010 05:07 AM
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Hi,

Does anyone know where I can buy Baker's margarine in non-bulk quantities?

Thanks!

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  1. Eek. Like roll-in fat, right? I've only ever used Bunge and they only sell wholesale as far as I know.

    For what it's worth, I have a pastry instructor who mentioned during puff pastry class that should we ever want to replicate it at home (ha!) the best substitute would be the super-cheap shortening that comes in the big, shallow, square plastic tubs.

    Good luck!

    3 Replies
    1. re: Whats_For_Dinner

      McCall's has it.

      http://www.mccalls.ca/

      (Call for details, their website tends to be not so accurate for size of packages and availability)

      1. re: Boodah

        Thanks to both. I'll give McCall a try. It is a substitute for butter that bakeries use that is usually available in bulk.

        1. re: mauie

          I tried McCall. Unfortunately they only sell in 20kg per order. I'll have to keep looking.

    2. Sorry but can someone explain what baker's margarine is?

      3 Replies
      1. re: uberathlete

        My understanding is it has a higher melt-point than regular store margarine and can be used in place of shortening.

        1. re: uberathlete

          Pretty much, for any specific thing you could want to bake, someone out there has come up with a shortening formula to perfectly match the needs of the recipe. Like there's one for croissant-making, different from the one for puff-pastry making, different from the one for danish-making... it's kind of mind-boggling, really.

          The puff-pastry one is more wax than fat, or so it seems when you touch it, or try to wash it off your hands...

          1. re: uberathlete

            Baker's Margarine is simply unsalted margarine. It is typically used in cake, cookie, and bread applications as you would regular store margarine. There can be some variations, commonly there is no whey so it can be made KP.

            The formulated fats mentioned above are designed for laminated doughs and with different melting points. Danish and croissants are baked at lower temperatures and thus have lower melting points than puff pastry which is baked at high heat (That is why it is more work to wash it off your hands!).