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Vegetable Butter Substitute – Hard Version

In the world of pastries, innovation is essential to meet the growing demands of consumers, especially those seeking alternatives to dairy products due to intolerances or dietary preferences. Plant-based pastries are becoming a booming trend, offering delicious and accessible options for everyone. Today we present our Veggie Butter recipe , a perfect alternative for those who want to enjoy baking without compromising on taste or texture.

This recipe incorporates two exceptional texturizers: Natur Emul and Sojawhip, which guarantee a perfect emulsion and a creamy consistency, ideal for any pastry creation.

Vegetable shortening hard version

In addition to the soft version, we offer Vegetable Butter in its hard version, designed for applications that require greater firmness and stability. This variant is ideal for recipes that need a more solid structure, such as laminated doughs or fillings that must maintain their shape. The hard version of vegetable butter retains the flavor and texture of the soft version, while providing the necessary resistance for more demanding pastry techniques. With this option, you can further expand your culinary horizons, experimenting with recipes that require precision and control without compromising quality or flavor.

Vegetable Butter Substitute – Hard Version

Hard / Laminating Version

Ingredients

- 150g -
  Water
- 300g - Deodorized coconut fat
- 300g -
  Shea butter
- 250g -
  Sunflower oil
- 10g - Natur Emul
- 12g - Sojawhip

Prepared by

1. Blend the water with the soy protein. Add the Natur Emul and grind again until a homogeneous mixture is obtained.
2. Melt the coconut fat and shea butter and add them to the sunflower oil. The temperature of the oil mixture should be approximately 20 °C.
3. Add the oils little by little to the first preparation and emulsify.
4. If the emulsion breaks, it means that the temperature of the mixture has risen too high. In this case, cool until it starts to crystallize and emulsify again.
5. The final result should be like a dense mayonnaise. In the refrigerator it will crystallize and harden.