In message . com>,
chembake > writes
>
>Indeed ..but as an addition just to what Vox stated( they are used in
>similar proportion...).but further there is another difference.
>Butter fat is composed of fat of different crystalline morphology than
>the common margarine.( taking into consideration the traditional
>margarine and not the special or diet margarines which contains more
>water).
> .Margarine exists more of the beta prime type and less of the beta
>crystals; while the butter is the opposite..
>Hence margarine creams better with sugar than butter. But butter
>produces better pie crust than margarine.
>This can be discerned by measuring the specific gravity of the creamed
>mixture before you add the flour.
>The cream made with margarine is lighter than the ones made with butter
>which results in better cake volume and texture with the margarine
>than with the butter.( although some authors dispute this).
>Meanwhile butter compensates its poor creaming performance by its
>superior flavor.
>
>Margarine and Butter contains at least 80% fat and the remainder is
>composed of water milk sollds and salt. but when used ocmparatively in
>cake making such as making a butter cake, the margarine creams better
>than butter and therefore is superior in cake performance.
>Another thing also margarine usually contains slightly more salt than
>butter. and you can even use unsalted butter( or sweet butter) but
>unsalted margarine is not common<sigh>
>
>Now its up to you to take your pick...butter or margarine?
>

Well that that was certainly enlightening. Many thanks for the
explanation, I found it most useful.

--
Paul Giverin

British Jet Engine Website http://www.britjet.co.uk