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MARGARINE WITH LESS THAN 80% FAT FAILS BAKING TESTS

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Sad but true. If you use margarine with less than 80 percent fat in baking, your products may turn out poorly, according to General Mills research. Kitchen tests showed that cookies turned out bland and brittle with lower fat margarine, and frosting refused to stay on the cake.

"The performance of a vegetable oil spread or a tub margarine in a recipe or product can be quite different from the performance of butter, or its cousin, margarine, in stick form," said General Mills home economist Ingrid Gangestad.