Bakery fats and margarines
In the past, there were only all purpose margarines or fats for
the bakery applications.
In order to give more convenience and to get a better baking result,
dedicated bakery margarines have been developed for the various
- Short pastry
- Croissant or Danish pastry
- Puff pastry
For these applications not only the solid content of the fat (N-value)
but also the consistency value (hardness) is important for a number
This figure shows the relation between the solids and the hardness
for various types of bakery margarines (C/N²=1). It is indicating
that at a temperature of application of 20°C, the N20 of the
pastry margarine should be about 40 in order to get the required
consistency (C-value of about 1600 or St4.4 value of about 500).
This means also that a pastry margarine, which will be used at 30°C,
should have a similar hardness at 30°C, resulting in a N30 of
The minimal C20-value (hardness at 20°C) for a cream margarine
should be about 300-400 in order to be able to pack as block of
margarine; this means that the minimum N20 is about 20. If however
a cream margarine is packed in a so called bag-in-box (liquid filled
system) then the minimum solids at the critical distribution temperature
can be lower like 13-15 %.
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