Margarines and Buttery Spreads

Margarines can be used as a functional and less expensive butter replacement that provides both richness and stability to finished baked goods without jeopardizing flavor. Buttery spreads are trans fat free, provide fewer calories per serving than solid fats, like butter, and provide a rich source of heart-healthy unsaturated fat.

Products

UltraBlends 587 Bakers Margarine

Utilizing a unique enzymatic process, Bunge Oils brings you a new line of shortenings and oils. These products eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and the quality you and your customers demand.

NH Technology 500 Bakers Margarine

Non-hydrogenated water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. Recommended for Danish, cookies, toppings, fillings and in all general baking. It can be used as a wash on rolls, pie crusts, pastries and breads. In butter-creme icings, when used up to 33% of the fat level, will impart exceptional flavor. Can be used for general cooking. It is an excellent flavor enhancer in sauces, soups and gravies. When used for basting, it improves the flavor and color of meat and fish.

NH Technology 502 Butter Blend

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 504 Pastry Margarine

A water-churned all-vegetable margarine containing no hydrogenated fats. Designed specifically for puff pastry applications where a reduction in trans fatty acids is desired. It's superior structure gives it excellent moisture retention, maximum volume, flakiness and puff. Workable over a wide range of temperatures and gives finished products a natural color.

NH Technology 512 White Bakers Margarine

Non-colored, non-hydrogenated water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. Recommended for Danish, cookies, toppings, fillings and in all general baking. It can be used as a wash on rolls, pie crusts, pastries and breads. In butter-creme icings, when used up to 33% of the fat level, will impart exceptional flavor. Can be used for general cooking. It is an excellent flavor enhancer in sauces, soups and gravies. When used for basting, it improves the flavor and color of meat and fish.

NH Technology 516 Table Grade Margarine

A non-hydrogenated, whey-churned, all vegetable margarine designed as a table grade margarine where a reduced trans product is called for.

NH Technology 517 Bakers Margarine

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 524 Table Grade Margarine

A non-hydrogenated, whey-churned, naturally flavored, all vegetable margarine designed as a table grade margarine where a reduced trans product is called for.

NH Technology 528 Table Grade Margarine

A non-hydrogenated, water-churned, all vegetable roll-in margarine specialty designed for high performance applications on automated laminated dough lines. Zero grams of trans fat per serving. Improves the nutritional profile of your foods. Specially formulated and processed roll-in margarine for use in laminated dough such as croissants, danish and other fine pastries. this margarine extrudes and handles extremely well through fat pumps due to its high level of plasticity and superior emulsion stability resulting in uniform lamination between dough layers. Suitable for both frozen dough and finished bakery applications. Best perfomance is achieved when using this margarine on an automated dpough line.

NH Technology 531 Table Grade Margarine

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 535 Table Grade Margarine

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 536 Butter Blend

A non-hydrogenated butter and margarine blend, designed for a wide variety of bakery applications where a reduced trans product is called for. A uniform blend of 40% butter and 60% margarine.

NH Technology 537 Butter Blend

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 548 Baker's Margarine

Non-hydrogenated, water-churned, margarine designed as a general purpose margarine for use where a reduced trans product is desire. Manufactured from select vegetable oils and is blended to produce extended plasticity. As an all-purpose margarine, can be used in a wide variety of applications in the bakery or kitchen - pastry, cookies, icings, cakes, general cooking. Withstands warm shop conditions; doesn't bleed-out during proofing. 

NH Technology 560 Table Grade Margarine

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 563 Unsalted Table Grade Margarine

Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

NH Technology 578 Table Grade Margarine

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

Dew Fresh® Margarine Quarters

Dew Fresh® Margarine is an all vegetable oil margarine that works great in cooking applications.

Dew Fresh® Soft Margarine 1lb Tub

Dew Fresh® Margarine is an all vegetable oil soft margarine ready to spread.