Walter Rau Lebensmittelwerke GmbH
The manufacture of margarine – a balanced and finely tuned combination of vegetable oils and fats.
Continuous improvement is our mission! Modern production facilities, selected raw materials and efficient processes are the basis for it. A fine balance of vegetable oils and fats is combined and fine-tuned with further ingredients. This means that margarine provides valuable energy and essential nutrients – a significant contribution to a varied, healthy, vegetable-based diet.
The manufacture of our margarines and spreads is done in our modern production facilities under high hygiene standards in a closed process. Valuable rapeseed oil, sunflower oil, coconut oil and palm oil, as well as fractions thereof, are used.
1. The fat phase
Composition of a fat phase of various, nutritionally valuable vegetable oils and fats, as well as mostly the fat-soluble vitamins A, D and E and flavouring, where necessary.
2. The water phase
Construction of a water phase consisting of water, milk components such as yogurt or butter, where necessary, and salt as well as citric acid, where necessary, to maintain an ideal pH level.
3. The emulsion
Combining the fat and water phase into a water-in-oil-type emulsion.
4. The crystallisation
The emulsion is pasteurised at 85°C and then processed into a homogeneous spread through a special cooling process in the cooling cylinder, the real heart of our margarine production. The margarine is given its typical structure here, the slight shine and pleasant melting texture.
Margarine and edible fats are filled into tubs or rolled into paper/foil (as bars or cubes).
Margarine was invented over 140 years ago – in 1869.
Manufacturing margarine is an art in itself. At Walter Rau Lebensmittelwerke, decades of experience and cutting-edge technology come together in its production. We manufacture margarine and cooking fats for all uses and requirements in our modern manufacturing facilities.
We develop and produce high-quality dietary fats based on the latest scientific nutritional findings. This is how we end up with the quality that consumers and customers value so highly in our products. In addition to flavour, the spreadability, the delicate melting texture (mouth feel), the ingredients used and not least of all the nutritional properties are all important in the manufacture of margarine and cooking fats.
Margarine is a composition of various vegetable oils, fats and water – a water-in-oil emulsion, in other words. Valuable vegetable oils such as rapeseed oil, sunflower oil or olive oil supply the unsaturated fatty acids that are so important and sometimes essential. With the help of what are known as emulsifiers, which are of vegetable origin such as sunflower lecithin, the liquid vegetable oils are mixed with an amount of solid fat and water; the fat-soluble vitamins A, D and E are often added as well as beta-carotene for a slightly yellowish colour.
The result is margarine – the vegetable-based and valuable alternative to butter made from animal fats. Did you know that margarine and vegetable spreads contain no cholesterol and fewer or no trans fats compared to butter, meaning that they usually have a lower content of saturated fatty acids, as well as having essential (necessary for the human body) fatty acids such as omega-3?