Not the same as it used to be. Shame!
I have an old - very old - Bero recipe from WW" times for a no-chocolate chocolate cake. It uses only margarine and cocoa. But this new stuff (baking block - whatever is THAT supposed to mean?) has no comparison to the original hard margarine. Why can't we have the original stuff? It was reliable and this recipe called for it to be used both in the cake and the icing. Delicious! But no longer. BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE!!!
I have used stork for as long as I can remember. Yes I have noticed that Stork Margarine has changed, the quality is not as good as it was. My cake mixture curdle from beginning to end. Can only assume they are now using cheaper ingredients. Will now be looking for an alternative. Will not be buying again.
Has Stork been Changed???
Have unilever changed the consistency of this product? My mum is 87 and used this for years for baking. Used this new pack with the polka dots and the results were not as good. The pastry was more crumbly. The product is also softer and feels very oily. I see it is made of three types of oil. Have they changed the proportions of them? Its definitely not the same. Anyone else noticed a difference?