Plant based Pastry

Plant-based pastry making is not a fantasy if we have the right ingredients. Replacing animal products requires knowledge of the alternatives that most closely match their composition in order to achieve the various results desired.
For this it is essential to have elements of the highest quality and that have the concrete specifications to achieve the objective.

The base ingredients of the plant-based pastry-making

1. Preparing a sweet for a vegetarian is complex. There are 5 basic elements in pastry making that are of animal origin and perform a basic function. Eggs, butter, milk, cream and animal gelatine not only provide flavour; in most cases they fulfil an essential technical function to achieve a great result.
    
2. Replacing them in the equation is a great technical challenge, but it will allow us to elevate flavours and textures in our elaborations.
    
3. Knowing the composition of each of these ingredients allows us to offer alternatives that can provide the same technical performance without sacrificing the essence of a dessert or altering its balance. To achieve this, we must not only understand the product but also the objective behind its incorporation in the recipe.
    

These are the main technical characteristics offered by these products:

• Emulsion: It consists of binding fats and water in a homogeneous way. Eggs and dairy products fulfil this function due to their protein and lecithin composition.
• Aeration: Air is introduced into the production process (agitation, fermentation or chemically) by keeping it inside. A protein from eggs or dairy products is usually essential for this purpose.
• Coagulation: Heating the egg transforms it from a liquid to a solid state, thanks to its protein content.
• Stabilisation: Helps to ensure that the texture and appearance of the product lasts over time. In this case, vegetable gelatine is often used.
• Jellification: Thanks to the collagen in the gelatine of animal origin, we are able to convert the liquid into solids with different hardnesses.
• Fat addition: Fat is a great transmitter of flavour, and at the same time it gives a unique texture and creaminess. Dairy products, especially butter, are the most classic products used for this purpose.
• It is possible to achieve all these techniques without using elements of animal origin. By learning to use them properly, we can achieve much better results and achieve a higher quality dessert with totally new and surprising textures and flavours for our customers’ palates.

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