Changing our Margarine

We have changed from Dairy-Free Margarine to Shortening due to concerns about the ingredients in the Dairy-Free Margarine. Since most of our customers are dairy-free, we will not be switching to butter. While I would prefer tallow or lard, there seems to be a lack of understanding regarding animal fats among our customers.

At present, we use two different types of Margarine, depending on availability:

**Crystal Margarine** 
Ingredients: Canola oil, water, modified palm and palm kernel oil, salt, dextrose, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, annatto, turmeric, vitamin A palmitate, vitamin D2. 

GFS Margarine.  

Ingredients: Canola oil, water, modified palm and palm kernel oils, salt, dextrose, vegetable monoglycerides, soy lecithin (soy), potassium sorbate, natural flavours, annatto, turmeric, vitamin A palmitate, vitamin D2. Contains: Soy. 

There are many unnecessary ingredients in these products.

For Shortening, you will notice there are only a few ingredients

**Bunge Pure Vegetable Shortening**

(All Purpose, Non-Hydrogenated) Ingredients: Modified palm oil, canola oil. 

**La Perla 100% Vegetable Shortening**

Ingredients: Palm oil, modified palm oil, and canola oil. 

If we require a buttery flavour for shortbread cookies, pound cake, or icings, we will use one of the margarines that are available at that time.