American cookie style recipes
- We recommend using directly from the fridge.
Brioche and dough recipes
- We recommend using directly from the fridge.
Butter cream
(for Italian meringue)
- We recommend using directly from the fridge.
Sable and softer doughs
- We recommend taking Be Better plant-butter out of the fridge a couple of hours before using it to make mixing easier.
Be Better plant-butter sheets
- Once folded in the dough, the recommend temperature to work at is 5 °C or more to avoid cracking of the Be Better plant-butter when rolling out.
Butter creams
- When you start adding the butter, it may initially look like the butter is separating and won't obtain a perfect emulsion, however the friction (mixing) of the emulsifying process will be activated.
- Start adding Be Better plant-butter to an Italian meringue when the meringue reaches 32 °C
Colouring during baking
- Since Be Better plant-butter contains no colouring or milk solids (caramelisation) the results will achieve slightly less intense colour during baking.
- To achieve enough colour for sables & crispy cookies we suggest baking for a couple of minutes longer
- For softer preparation like American cookies and cakes we suggest baking at 5 °C higher than normal.
Lemon and other fruit creams
- We suggest adding the Be Better plant-butter at 32 °C, and blending well.
- When lacking an emulsion, reheat slightly and continue mixing well to obtain a good emulsion.
Caramal, fruit caramels and chocolate caramels
- We recommend adding the Be Better plant-butter below 55 °C - 60 °C to obtain a better emulsion and blend.