The margarine

• Knowing the composition and the production process of margarine
• Pinpointing the nutritional interests of margarine
• Differentiating the types of margarine based on their characteristics

• People in charge of bakery production
• Person in charge of ingredients buying
• Ingredients Suppliers

• Margarine’s history
• Tricks and tips to differentiate the different types of margarine
• Advice to choose the appropriate margarine regarding your needs
• a training divided into 10 min sequences

Chapter 1: Composition and production process

This chapter will help you answer the following questions:

• How did margarine originate?
• What is it made of?
• Under which conditions are its elements considered as not being harmful to your health?
• How is margarine made?

Chapter 2: Using margarine in baking

This chapter will give you practical information about margarine:

• Which measures are used to characterize the behavior of different types of margarine?
• How can I best use margarine in my preparations?
• What are the advantages of this ingredient?

*Accessibility: You’ll have a 24/24 and 7/7 access to the course connecting on our learning platform during 21 days after your registration date.

The course duration is indicative. It’s important that you follow the training at your own rythm. The learning duration correspond to the course reading and rereading, to the note taking and the final test. You can reread the course 5 times and begin the quiz when you feel ready. You can take the test only 3 times.