The present invention is a margarine product. The margarine product includes an aqueous component, in a proportion of at the most 20% by weight of the margarine product, the aqueous component being emulsified in the fat. The margarine product further includes a first oil; and a second oil, wherein the first oil is interesterified and blended with the second oil to allow the margarine product to be suitable for baking, the margarine product having a solid fat index range of 28.+-.5 @ 50.degree. F., 20.+-.5 @ 70.degree. F., 13.+-.4 @ 80.degree. F., 4.+-.2 @ 92.degree. F., and 3 max @ 102.degree. F. as defined by analytical method reference