Butter vs. Margarine: The Molecular Difference

In the commercial baking world, margarine is often used for cost-saving and stability. Margarine has a higher melting point, making it easier to work with in Singapore's tropical humidity. However, at Singapore Pie, we refuse to use it. Here is why.

Mouthfeel and Melting Point

Butter melts at body temperature (approx 35°C). Margarine melts at a higher temperature (37-43°C depending on the blend). This seemingly small difference is huge on the palate.

• Butter: Melts instantly in your mouth, releasing flavor and leaving no residue.
• Margarine: Coats the tongue with a waxy film that lingers, blocking flavor receptors.

Flavor Complexity

Butter contains hundreds of distinct volatile flavor compounds formed during the cow's digestion and the cream's fermentation. Margarine is vegetable oil (usually palm or soy) flavored with artificial diacetyl. It is one-dimensional.

The "Laminating" Factor

While margarine is easier to laminate because it doesn't melt as fast, it lacks the water content needed for steam generation (puff). Margarine-based puff pastry is often oily and crisp, but lacks the delicate, shattering "shards" of a butter-based dough.

We choose to fight the humidity and work quickly with real butter, rather than compromise for the sake of easy handling.