Ingredients
- high oleic sunflower oil*
- linoleic sunflower oil*
*organically grown*DE-ÖKO-013 / EU-/Nicht-EU-Landwirtschaft
Baking Oil Classic
Baking with butter is a thing of the past – you can now make awesome cakes with organic Baking Oil Classic from Byodo. The specially developed mixture of 60% high oleic and 40% linoleic sunflower seed oil produces an oil which can be heated to high temperatures and contains a high share of valuable, unsaturated fatty acids.
We’ve struck oil!
- 100% organic sunflower oil
- vegan, vegetable alternative to butter
- high share of valuable, unsaturated fatty acids
- particularly heat-resistant and easy to dose
- for cakes which stay fresh, airy and moist for longer
Byodo Baking Oil Classic is ideal for all types of batters & doughs and impresses with its particularly mild taste. You can replace the amount of butter stated in your favourite recipes with 80% Byodo Baking Oil and 20% liquid such as water or milk.
Content: 0,75 l
Find in Byodo Online-Store-
Zutaten & Infos zur Herstellung
*organically grown*DE-ÖKO-013 / EU-/Nicht-EU-Landwirtschaft
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Rezepte
Basic recipe for quark and oil dough
Take ...
- 400 g flour
- ½ sachet of baking powder
- 200 g low-fat quark
- 125 ml Baking Oil Classic
- 125 ml milk
- for a sweet dough: 40 g sugar and 1 pinch of salt
- for a savoury dough: 1-2 tsp salt
Method:
Combine the dry ingredients in a bowl. Then add the quark, baking oil and milk before kneading it all together. If the dough is too dry, add a little extra baking oil or milk.
The dough is ready to use without further treatment. Sweet doughs can be topped with fruit, for example, or rolled up with a nut paste to produce deliciously nutty sticky buns.
As a savoury dough it makes a tasty base for pizzas, pastries and heartily filled dough pockets.
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Nutritional Values
Nutritional values per 100 ml
Energy 3386 kJ / 824 kcal Fat 92 g Saturated fatty acids 9,1 g Simply saturated fatty acids 55 g Poly saturated fatty acids 28 g Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.
Ingredients
- high oleic sunflower oil*
- linoleic sunflower oil*
*organically grown*DE-ÖKO-013 / EU-/Nicht-EU-LandwirtschaftTake ...
- 400 g flour
- ½ sachet of baking powder
- 200 g low-fat quark
- 125 ml Baking Oil Classic
- 125 ml milk
- for a sweet dough: 40 g sugar and 1 pinch of salt
- for a savoury dough: 1-2 tsp salt
Basic recipe for quark and oil dough
Method:
Combine the dry ingredients in a bowl. Then add the quark, baking oil and milk before kneading it all together. If the dough is too dry, add a little extra baking oil or milk.
The dough is ready to use without further treatment. Sweet doughs can be topped with fruit, for example, or rolled up with a nut paste to produce deliciously nutty sticky buns.
As a savoury dough it makes a tasty base for pizzas, pastries and heartily filled dough pockets.
Nutritional values per 100 ml
| Energy | 3386 kJ / 824 kcal |
| Fat | 92 g |
| Saturated fatty acids | 9,1 g |
| Simply saturated fatty acids | 55 g |
| Poly saturated fatty acids | 28 g |
Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.
