The evaluation of margarine and ghee products is usually done by means of baking experiments. The baking test of flaky margarine is evaluated by measuring the height of flaky margarine and the evenness of laminated structure. The operability of margarine products is not just based on the plasticity of the product, nor can it be simply determined by kneading. Sometimes margarine's initial evaluation is poor, but it shows good operability when baking. The habits of professional bakers often influence how products are evaluated.