Baking and frying oils have to withstand very high temperatures over an often very long period of time and must therefore be very heat resistant. Heatable oils & fats are often characterised by a high proportion of saturated fatty acids and are solid at room temperature, such as butter, palm fat or coconut oil. But virgin peanut oil and olive oil, with their high content of monounsaturated fatty acids, are also excellent for baking and frying. Saturated fatty acids and monounsaturated fatty acids are heat-resistant and more resistant to light and oxygen. Oils high in polyunsaturated fatty acids, such as omega-3 and omega-6 fatty acids, are not suitable for hot cooking and should be stored in a cool place, away from oxygen.
Other oils, such as olive and oleic sunflower oil, become more heat resistant through the process of deodorisation. In this process, odours and flavours are removed from the oils by passing steam through the oil. A natural process that maintains the nutritional benefits.
Baking with oil - what are the advantages of the vegetable alternative to butter?
Butter is often used in sweet baking recipes in particular, although there are quite wonderful vegetable alternatives with great taste. Cakes become airy and juicier, and they also stay fresh longer. Vegetable oils have more unsaturated fatty acids, which are nutritionally valuable to our bodies. They protect the environment because they produce less CO₂ and avoid animal suffering in butter production. Moreover, when baking with suitable oils, no undesirable trans fats are formed, which can have a negative effect on the human organism.
In which dough is it best to replace the butter with oil?
Oil can be used wonderfully in classic yeast dough (pizza), choux pastry (cream puff, eclair), sponge or quark-oil dough. If you would like to replace the butter in your recipe with vegetable oils, the amount of oil is about 90% of the amount of butter specified. Add a little water (around 10%) to replace the butter ideally in the recipe.
During frying, the temperatures rise up to 210 °C. When baking, the temperatures are often somewhat lower, which is why frying oils and fats are also suitable for baking. The following oils are wonderful for baking in addition to our frying oils.
Is Olive Oil suitable for frying?
Olive Oil is made up primarily of mono-unsaturated fatty acids (58 – 70 %) as well as saturated acids (13 – 17 %) which are much more heat-stable than polyunsaturated acids (content in olive oil: 11 – 15 %). This means that Olive Oil, in contrast to other vegetable oils like Flaxseed Oil or Walnut Oil, is very well suited to frying. But Olive Oil can strongly influence the taste of the fried goods. If you dislike the taste of Olive Oil, you can use our BIO PLANÈTE Cooking & Frying Olive Oil, which is designed especially for this purpose.
As with all oils: do not heat beyond the smoke point! In addition, only filtered olive oils should be used for frying because otherwise, the suspended particles may lower the smoke point. Therefore, our unfiltered Olive Oil Fraîcheur is not suitable for frying.
Omelette with spinach and mushrooms
One of our 20-min dishes: fresh ingredients and quick preparation.
Curry a la Sarbonidos
A traditional Filipino coconut dish based on the recipe of our coconut farmers from Southeast Asia.
Glass Noodle Salad with Asian Dressing
This salad with our Wok Oil is quickly prepared and surprisingly versatile.