Better: it has a freezing point RANGE: about 30oC - 45oC
This is because fats are never pure but rather mixtures of (more than 25) different compounds, all having their own melting points.
It has a lower melting point, i think.
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
This is the melting point.
Margarine is made of hydrogenated oils, butter is made of milk, the melting point of them are different. Butter has a high cholesterol level while light margarine has a low level. Margarine has a yellowish color, while butter has a deep yellow color. Margarine is much more recent than butter.
If you are referring to the melting method in regards to baking, it is done by melting the fat (butter, margarine, etc.) and the honey or molasses before incorporating it in the cake batter.
The term defined as the temperature at which a substance changes from a solid to a liquid state is called the melting point.
The melting point is the temperature at which a solid substance transitions to a liquid state. The drop melting point is a method of determining the melting point where a small amount of the substance is heated until it melts and then allowed to drop onto a solid surface to observe the melting point. Drop melting point is often used when the substance being tested has a high melting point or when observing the melting process is critical.
what is lpgs melting point
What is the melting point of tar?
The temperature at which a solid melts is called the melting point. At this temperature, the solid transitions into a liquid state.
The melting point of bromine is -7,2 0C. The melting point of chlorine is -101,5 0C.
To keep from melting the butter, margarine, shortening .etc.