Albaöl: quick and practical

Baking with oil is still new territory for many people. But Albaöl, Albaöl HC and Albaöl Bio with their fine butter note are ideal for baking. Since the oils are already liquid, unlike butter or margarine, they are easier to process and save you time. We'll show you how to do it using numerous baking recipes:

If you are baking with oil for the first time, you should probably start with a yeast or quark-oil dough. These doughs do not pose any particular challenge.

Albaöl is also ideal for sponge cakes, as they are much fluffier with Albaöl than with butter or margarine. Handling is simple: beat eggs and sugar with Albaöl until a creamy mixture is formed.

If you want to use Albaöl for cookies and other shortcrust pastry, you should follow a few basic rules:

The ingredients must be weighed carefully.
The dough should be processed fresh, not the next day.
Some practice is required when rolling out the dough. The dough can be rolled out really thin between cling film. But do not knead the leftovers with flour for further processing!

In short: Albaöl is suitable for every type of pastry and all types of dough. There's only one thing that Albaöl isn't suitable for - sprinkles.

Albaöl Olive can be used in the same way and is particularly recommended for savory things such as pizza dough, pretzels, bread and rolls. But what generally applies: You need 25% less fat than if you baked the same recipe with butter or margarine. The respective quantities can be quickly determined using the fat converter or in the fat conversion tables.