Stork, can it be used after its best before date?

Jo4

susank wrote:

Oh but the block of stork for baking especially pastry is fab.

Old style and old fashioned it may be but stork is good.

THANKS for your response!

Jo4

miaxmia wrote:

There must be loads of people use it, otherwise it wouldn't still be in the shops. Incidentally, I would use it in cooking!

THANKS for your response!

ChocClare

All that really happens with Stork is that the outer layer oxidises and goes a yucky yellow colour. Cut that bit off and it's fine underneath!

Incidentally, I used to work for a market research company and we did a big project on various margarines (not Stork). When they were past their use by date they went back to the factory and were melted down in a big vat, still in their tubs. The tubs then floated to the top and were discarded. The margarine was heated to a very high temperature, put in new tubs and sold again.

So... I eat butter as you might have guessed!

Horasio

I buy Stork for cake making - it says on the tub non hydrogenated so they can't lie about that

I got some Gold spread given to me, low in fat but doesn't say it's not hydrogenated - says nothing

We use butter and olive spread for spreading normally.

Baileys_Babe

Stork should be fine to use after its BBD, my last tub I used to make a cake about 12 months after BBD. I no longer buy it as I wasn't using it, now use butter.

keithsav

Hi,

The Stork in the gold wrapper (like butter) has hydrogenated oils, but the one in a 'flora like' tub actually says it's free from hydrogenated oils. I think this tastes really nice in cakes etc.

Keith

comping_cat

keithsav wrote:

Hi,

The Stork in the gold wrapper (like butter) has hydrogenated oils, but the one in a 'flora like' tub actually says it's free from hydrogenated oils. I think this tastes really nice in cakes etc.

Keith

Thats good to know!!!! I used to use the one in the gold wrapper, hense the reason i stopped using it!!!! Mind you, after Chocclares story, i might still stick to butter!!!!

Jo4

ChocClare wrote:

All that really happens with Stork is that the outer layer oxidises and goes a yucky yellow colour. Cut that bit off and it's fine underneath!

Incidentally, I used to work for a market research company and we did a big project on various margarines (not Stork). When they were past their use by date they went back to the factory and were melted down in a big vat, still in their tubs. The tubs then floated to the top and were discarded. The margarine was heated to a very high temperature, put in new tubs and sold again.

So... I eat butter as you might have guessed!

THANKS for the info!

Jo4

keithsav wrote:

Hi,

The Stork in the gold wrapper (like butter) has hydrogenated oils, but the one in a 'flora like' tub actually says it's free from hydrogenated oils. I think this tastes really nice in cakes etc.

Keith

The one in the tub is the one I use!

sunnyflower

I found this post the other day when I googled the same question. Since then I have made a sponge, 2 fruit crumbles and mixed mashed potato with a tub that expired in May. Enjoyed by all and we're still alive 😁😁