Exquisite baking pleasure!
With Byodo baking oil you can create unforgettable moments of pleasure. The baked goods are wonderfully airy and moist in no time at all - and they stay fresh for longer.

Why bake with oil instead of butter?
Compared to using butter, baking with oil offers many other advantages:
- Plant-based butter alternative for vegan & lactose-free baking
- High proportion of valuable unsaturated fatty acids
- Particularly easy to dose
- No need to melt the butter – just start stirring straight away!
- the Byodo baking oil is particularly heat-resistant – even if the cake burns a little, the proportion of undesirable trans fatty acids does not increase
Try it out!
Easily convert your favorite recipe into a baking oil recipe with our butter-to-oil converter.


The calculated quantities can of course be rounded up or down a little at any time to make them easier to measure – this does not detract from a delicious baking result!
For which dough can butter be replaced with baking oil?
Almost any dough is suitable for baking with oil:
- from the classic sponge dough can be made with the Byodo pumpkin seed oil to conjure up particularly fine delicacies.
- Choux pastry is used to make fine cream puffs or éclairs – which can also be filled with savory fillings.
- Yeast dough, e.g. for pizza, and the classic quark and oil dough can also be prepared excellently with our baking oil.
- The oil is ideal for shortcrust pastry, e.g. for cake bases, crumble cakes or cookies. Create an emulsion before mixing all the ingredients. Simply mix the baking oil with the egg or soy milk/yogurt and then quickly mix into the dry ingredients.



Our
Butter-oil
Converter
Amount of butter in the recipe:
Hier eingeben oder Regler nutzen.
Hier eingeben oder Regler nutzen.
g
Replace the butter with the following amount of baking oil and liquid
(e.g. water, milk, plant drink)
(e.g. water, milk, plant drink)
g / ml
Baking oil g / ml
Liquid 

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