Naturli's plant based butter alternative for professionals has been made specifically for applications in the professional baking industry. 

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. Naturli' 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 Naturli' recommend the Vegan Block to have a maximum temperature at +10°C.

For cookies with a high fat content, Naturli 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.

Naturli’

Naturli’ care a great deal about the ingredients used in their products, ensuring high quality which in turn makes them taste great and easy to use. All Naturli’ products are 100% plant-based.

See all our Naturli’ products here.

Ingredients

Shea butter (43%), water, coconut oil (21 %), rapeseed oil (11%), salt, carrot juice, emulsifier (lecithine), lemon juice, natural
flavour.

Storage Information

Dry, dark and cool, 2-8°C