Tag: 40 fat spread

Most fat spreads with a fat content below 60% are not recommended for successful baking, primarily due to their high water content. This fundamental difference in composition is the key reason why using a 40% fat spread is not a direct substitute for butter in many recipes, often leading to disappointing results in baked goods.

By legal definition, products labeled as butter or margarine must contain at least 80% fat. This explains why a product with a lower fat percentage, such as 40%, is specifically named a 'fat spread' and consists of an emulsion designed to mimic traditional spreads with less fat.