Naturli Vegan Block for Professionals 2x5 kg

• 100% plant based
• Palm oil free
• No hydrogenated oils used
• No trans fat
• Unique mouthfeel as it has a lower melting point than butter
• Lower in saturated fat than butter

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' recommends 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' recommends the Vegan Block to have a maximum temperature at + 10°C.
For cookies with a high fat content, Naturli' recommends 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 Naturli' recommends is +12 14°C.

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