When it comes to baking, use a trans fat-free margarine made with liquid oil such as corn, soybean or canola oil. Also, read the back label and make sure it's suitable for baking. Some labels may say that a particular product is best used as a spread and not recommended for baking.
Stick margarines often have more saturated fat than tub margarines. So skip the stick and choose soft or liquid margarine instead. Look for a spread that has the least amount of saturated fat. The best choice is to find one with less than 10% of the daily value for saturated fat.
Light margarine contains less saturated and trans fat than regular margarine. A spread with heart-healthy plant sterols or stanols; 2 grams per day can help lower LDL cholesterol if your diet is low in saturated fat and cholesterol. This light margarine has fewer calories and fat than regular margarine.
Margarine, which can contain more water and less fat, may make thin cookies that spread out while baking (and may burn).
As part of a healthy diet, CSIRO and Heart Foundation recommend the use of margarine / table spread over butter. Using Nuttelex Original in place of butter will reduce the saturated fat intake by 2.5kg* per year *Based on 20g of margarine versus 20g of butter per day.
Flora has less saturated fat than butter. All around the world, health experts recommend that you should reduce your intake of saturated fats and eat more 'good fats' that is, Omega 3 and 6, which help to maintain normal cholesterol levels. Flora is made with nutritious seed oils that are packed with Omega 3 and 6.
Flora regular margarine is ideal for those who want to make a significant difference to their high cholesterol levels. Flora Regular is a 50% fat spread.
In fact, butter is about 50 to 60 per cent saturated fat, while margarine is only about 9 per cent saturated, which is why margarine is usually the healthier choice.
Flora ProActiv has been helping people to live well and age well for more than 20 years. Over 50 clinical studies have proven that the plant sterols in Flora ProActiv significantly lower cholesterol.
If you've ever wondered, “Can you use Flora for baking?” the good news is: yes, you can!
If you're aiming to keep saturated fat intake down for a healthier cholesterol level, stick with margarine. Otherwise, we suggest using the fat source called for in your recipe and enjoying baked goods in moderation.
Butter yields better results in baking and has qualities that give it a greater depth of flavor, like how you can brown it, giving it a nutty, caramelized flavor, or use it as a thickening agent. It is also made from cream, so it has less ingredients and is minimally processed compared to margarine.
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It can be used for spreading, cooking and baking and is perfect for families who prefer an alternative to butter but still fancy something scrumptious. It contains 65% less saturated fat than butter and has no artificial colors or flavors.
Plant Butters
Pros: Much like margarine, they're often made from a combination of plant oils, such as soybean, canola, olive, and avocado. They can be lower in calories and saturated fat than dairy butter and have more heart-healthy mono- and poly- unsaturated fats.
BAKING, ROASTING & COOKING: Use Nuttelex to replace the butter content in all your recipes substituting Nuttelex for the same amount of butter in your recipe. DESSERTS & BAKED GOODs: Nuttelex works wonderfully in place of butter in frosting and most baked goods.
Made with non-GMO, naturally cholesterol free and allergen free vegetable oils, Nuttelex Cook and Bake is an ideal dairy free alternative to butter for all cooking and baking needs.
Try: swapping butter to vegetable oil spreads like sunflower, olive or rapeseed oil spreads.
The biggest difference in butter is the amount of salt. For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.
Queen of cakes Mary Berry insists that margarine makes for a lighter texture than butter. This is true, especially for the “all-in-one” method, where all the ingredients are beaten to a batter in a food processor.