Hello everyone. Firstly, let me introduce myself. My name is Ibon and I work in dairy company at the R&D department. I'm looking forward to learning from everyone here and I hope I will be able to share some as well
I´d be very grateful if you can advice or give some recommendations about:
- In butter is very common to rework and repack, but I don´t know in margarine. Do you think it´s possible?
- It´s necessary an special recipe: minimum amount of fat, avoid dairy ingredients…?
- Would be possible to keep the margarine/low spreads at room temperature during the shelf-life?
Thanks in advance