You were all so extremely helpful with my last question, I was hoping I could pick your collective brain a second time. Business is going fairly well and we're making a lot of puff pastry! We currently use butter for the pastry (who can resist!), but we're looking into reducing the costs a bit.
Does anyone has experience working with pastry margarine? How does it effect the taste and quality of the puff pastry?
Our supplier will not breakup the case and before I buy 22 lbs of the stuff to test on our products, I was hoping to get a little bit of feedback!