cooking with oil

Baking, pastry and bread

Solid 100% vegetable fats are ideal for pastry making. The solid vegetable oil fats are lower in saturated fat than butter and do not contain any trans hydrogenated fats like some margarine do.
Neutral tasting oils can also be used instead of solid fats for baking cakes and making pastry and bread.
Each recipe is unique, so it’s best to carefully check recipes before choosing the fat or oil to use.