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.
Pastry margarine must be plastic and steady. The technics flow of producing pastry margarine can be arranged very easy by tubular chiller (tubular scraped surface heat exchanger). During the deep-processing of oil, cooling has significant influence on the crystallization of pastry margarine. Different margarine needs different process and tempering condition. Key words : pastry margarine; chilling drum; tubular chiller, scraped surface heat exchanger, margarine production.