VEGAN BLOCK

For Professionals

“Our vegan alternative is no
compromise at all regarding taste and
texture. Baking vegan is not a problem
with Vegan Block. It’s a fantastic
alternative and you don’t even notice
the difference. Go try it yourself”.

— Peter Wiborg
Professional baker

Laminated doughs

Vegan Block has a lower melting point than butter,
and therefore it is important that it is handled cold like butter.

Usage temperature: maximum +10 – +12 °C

Dough temperature should not exceed +9 – +11 °C
before vegan block is laminated into the dough.

As the Vegan Block has this low melting point and a soft consistency, it is
important not to stress the dough. We recommend maximum 64 layers
(3 x 4 layers). If more layers are needed, the dough should be cooled in the
lamination process.

Proofing temperature on laminated doughs with yeast should not exceed
+26 – +27 °C as the Vegan Block will melt
with higher proving temperature.
Meaning poor layering, missing
volume and no crispiness.

Normal baking temperature

Cookies & fillings

For cookies we recommend the Vegan Block
to have a maximum temperature at + 10°C.

For cookies with a high fat content,
we recommend to keep the dough chilled before usage.

For sugar cake/pound cake and almond paste batter,
the handling temperature of Vegan
Block should not exceed +12 – +14°C.

For baked fillings the handling temperature
of Vegan Block we recommend +12 – 14°C.

INGREDIENTS:

Shea butter, water, coconut oil, rapeseed oil, salt, carrot juice, emulsifier (lecithine), lemon juice, natural flavour.

SHELF LIFE:

Cool (8 ° C), dry and dark. When stored in the original unopened packaging, at the recommended storage conditons, the products is guaranteed to have a shelf life of minimum 5 months.

Nutritional content per 100g

• Energy 2779 kJ / 664 kcal
• Fat 75 g
  • – of which saturates 40 g
  •  Monounsaturated 28 g
  • Polyunsaturated 4 g
• Carbohydrate 0,2 g
  • – of which sugars 0,2 g
• Protein 0,0 g
• Salt 1,0 g