Stork Bringing Cakes (Stork Margarine)

Member Name: newby2

Product:	Stork Margarine
Date:	05/04/09 (172 review reads)
Rating:

Advantages: Works Well, Good Price

Disadvantages: None

Stork Margarine.....


When baking cakes there is only one type of margarine that I will use and that is Stork. This is the brand I reach for first when in the supermarket because it is the one I can honestly say I find the best. This is perhaps because it has now been around for so long. It was first introduced into the UK way back in 1920 so seeing as it is still around today, this must mean it is a good product.

Stork is now available in a tub as well as being for sale in a wrapped block. I usually get the block and it costs around 69 pence for 250grams but I recently bought the tub of 500grams so that it would last a bit longer. The tub cost around £1.20 pence so helping you save a little bit more.

The tub I found was actually far superior to the block of margarine for a few very good reasons. The main reason is that the margarine in the tub is far softer than that in the block. This is obviously down to the fact that the block needs to stay hard so it doesn't get squashed as it only has a wrapper as packaging whereas the tub is housing the softer margarine meaning that it can be as soft as it likes without getting squished. The fact that the tub of margarine is softer means it is a lot better for the actual use as well because when I make my Rock Cakes I find it far easier to rub the margarine into the flour to make the breadcrumb type look and it takes half the time too.

The Margarine itself it a very yellow looking product with quite a greasy shiny look to it. The smell of the margarine is rather nice and remind me of using this when cooking with my Dad when I was smaller. The smell is rather strong but where it is a smell I like this is not a problem. The smell doesn't really smell like anything else other than margarine. The taste when using the margarine in cakes is really nice and once I even thought it would be better to use butter rather than margarine as this would surely make a far better final cake. This wasn't the case however and the cakes would have tasted much better if I had used Stork! Typical.

The margarine is made up of 59% vegetable fat spread (this is the one in the tub as I feel that the block of Stork would have different quantities in). It actually says on the side of the tub that the Stork in the foil wrapper is best for making pastry and for shallow frying whereas this Stork in a tub is ideal for everyday cakes and scones. It also states on the tub that both types of Stork can be frozen for up to 3 months! Which is something I never knew or even would have imagined.

Overall I find that you really can't beat Stork for making cakes. It is a good price, keeps well in the fridge and is easy to use as well as giving a brilliant final result. I know that Tesco's do there own version of margarine but I don't think I would even consider it as I know how well Stork works and at a price and availability that I like.

I think this product is a five star one and I am giving a very high recommendation.

I do hope this has been of some help/interest to you.

Thank you for taking the time to read.

Summary: A great margarine to use