VEGETABLE MARGARINES

Margarine is a butter substitute, invented by a French pharmacist in 1869 following a competition launched by Napoleon III to find an affordable alternative to butter, which had become expensive and scarce.

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Like butter, margarine contains approximately 20% water and 80% fat, which today is entirely plant-based. While it does not have the same flavor as butter, its processing qualities make it an excellent alternative for preparing a variety of pastries. Being plant-based, it is easier to digest than butter and contains fewer saturated fats. It is typically available in different versions, such as for puff pastry, croissants, creams, and shortcrust pastry.