FAQs ingredients

Yes, it can be changed taking into account that coconut oil melts at a lower temperature than cocoa butter (from 24ºC) so your margarine will not be as stable depending on the temperature.

Not in its entirety. Margarine is composed of saturated fat, unsaturated fat and a part of water. The percentages of each should be calculated to make a correct substitution.

Sunflower oil is an unsaturated oil (liquid) and coconut oil is saturated (solid), so you can change it taking into account that coconut oil, once solidified, will give a harder texture to your preparation. It will also add flavor if you do not use deodorized coconut oil.

Yes, it is always better if it is adjusted as much as possible to the appropriate percentages (80% fat 20% water).

It stands for Extra Virgin Olive Oil.

Loose flour is flour that has between 4-10% protein (gluten) and is used in doughs that do not require elasticity. The most common classifications to define and find this type of flour are: W80-100 in Spain, 00 in Italy and T45 in France.

The ideal flour for sponge cakes (or whipped doughs) is loose wheat flour. It has a low amount of protein, which will make your batter inelastic. We recommend between 8-10% protein.

It will depend on the processing you are doing. Whole wheat flour, because it contains more fiber, requires more water in the mixture. In addition, the elasticity and structure of the dough and the final product will be different.

It is possible to replace wheat flour with a mixture of starches and flours from cereals that do not naturally contain gluten. The type of mixture will depend on the type of processing to be carried out.

Some of the cereals that do not contain gluten and of which flour can be obtained are: buckwheat, rice, quinoa, millet, corn, etc.

Some starches that can be used to complement a flour mixture when making gluten-free preparations are: tapioca, corn, potato, etc.

The impeller is chemical yeast, a gasifier resulting from the mixture of bicarbonate, citric acid and starch. The citric acid activates the baking soda while the starch ensures a correct homogenization of the baking soda and starch. Other names for baking powder, depending on the country, are: baking powder, chemical yeast, Royal yeast, pane Angeli, baking powder, etc.

The main difference in the confectionery application is the bubble size achieved by each. The impeller generates smaller and more dispersed bubbles, while the bicarbonate generates larger bubbles in the elaborations. You can combine both to achieve the texture that suits you best depending on the preparation.

Fresh yeast is a kind of fungus. It is the one usually used in bakery for doughs that need leavening or fermentation, such as bread, brioche, etc.

Basically, dry yeast is the same yeast as fresh yeast, but dehydrated.
It comes in powder form and has a great fermentation power (three times more than fresh pressed yeast). Calculate 1/3 of the amount of fresh yeast in the recipe to know the amount of dry yeast powder to use.

Yes, but knowing that each type and brand of milk contains a different amount of sugar and flavor that will influence the final result of your elaboration.

Under the name "Solanic 200" through the company Avebe and as "potato whip" in Sosa Ingredients.

It provides coagulation and assembly, obtaining elaborations with a stable and light structure.

It can be found under the name "versawhip 500" or "sojawhip" at Sosa Ingredients.

Not as such and up to now. But there is a wide variety of products that allow us to achieve textures very similar to those of the egg white, yolk and egg itself in certain preparations, and even products that allow us to create new and different textures and thus be able to create preparations from scratch.

You can use it always bearing in mind that it is a gelling agent, that there are several types and that each type provides a particular texture which depends on different factors.

Xanthan gum is a gum obtained by fermentation and serves as a thickening and stabilizing agent. It can be substituted for other gums, always bearing in mind that each type provides a different texture and that this texture will depend on several factors.

Iota is a gelling agent, called carrageenan, which comes from algae and provides an elastic gel texture. It is a good stabilizer of fats and dairy products. It can be replaced by another gelling agent, always bearing in mind that each type will give a different texture and that this texture will depend on several factors.

The natur emul is an emulsifying agent of vegetable origin (citrus peel) whose function is to provide the union of two liquids that are not miscible with each other. It can be substituted by another emulsifier, always bearing in mind that each type works better in different processes.

The percentage of chocolate refers to the sum of cocoa-derived ingredients contained in the chocolate, which may be cocoa butter, cocoa mass or both.
The remaining part is the percentage of sugar content.

Yes, as long as the percentage does not vary much, even so, the texture will change slightly.

Today there are several companies that produce vegan milk and white chocolate. You can usually buy them in supermarkets specialized in selling vegan or organic products.
Dark chocolate is usually vegan in that it does not contain animal milk. However, some brands market dark chocolates that contain milk. It is therefore important to read the ingredients reported on labels to check that the chocolate in question is vegan.

No, because it would totally change the structure of the processing. Chocolate has a high content of saturated fat and sugar, while cocoa powder has very little fat and no sugar.

Yes, in general. Some of those found in the market contain more pulp and more sugar than others. Therefore, it is always advisable to read the ingredients and look at the table of nutritional content, regardless of the fruit.

Yes, in paste, powder, extract, aroma, etc. You will get different flavors and aromas.

Yes, as long as it is a meringue that is not going to undergo any baking process, which exceeds 110ºC of temperature. If it exceeds that temperature, it will eventually collapse.