The stork that doesnt bring babies or maybe ... (Stork Margarine)

Member Name: fairdonion

Product:	Stork Margarine
Date:	24/03/09 (66 review reads)
Rating:

Advantages: creamy easy to mix

Disadvantages: none

Years ago when people did more home cooking nearly every household had a tub of Stork in the larder for all kinds of home cooking.

I can remember both my Mum and my Grandmother using it.

The pack has changed slightly mainly because we have gone over to metric!

Stork is similar to butter and when making cakes instead of using half butter and half lard you can make it using Stork.

Ingredients

Vegetable oils, water, salt 1.75%, buttermilk, emulsifier mono and di-glycerides of fatty acids, flavourings, vitamin E, citric acid, preservatives and vitamin A & D
Virtually no trans fatty acids contains no hydrogenated fats.

Nutrition information per 100g
energy 53.1kcal
protein trace
carbohydrate trace
of which sugars trace
fat 59.0g
of which saturates 14.8g
fibre nil
sodium 0.7g
salt based on sodium 1.8g

Stork is used for many types of cooking, especially if pastry is involved but mostly it is just perfect for cake making.

I dont know why but cakes made with stork look better, taste nicer. They are lighter and fluffier.

It is easier to cream in with sugar.

What I like especially is the tub it comes in.

It is an easy measure pack.

When you take off the lid of an unopened Stork tube you will see the margarine all smooth. At the side of the tube you will see different measures showing 250g one side and 8 and three quarter oz marked on the other.

What you do is put your knife where the mark is and scoop out that amount which saves you having to use scales.

You can also freeze stork which is good.

I would definately recommend you use this in your cooking.

Thank you for reading. x

Summary: makes everything you make nicer