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Nuttelex Vegan Bakers Blend 80% Fat
Nuttelex Vegan Bakers Blend 80% Fat is a premium plant-based spread engineered specifically for high-performance baking and pastry applications. Made in Australia, this dairy-free spread delivers maximum fat content for superior lamination, puff pastry development, and pastry structure without artificial colours, flavours, or preservatives. Ideal for professional bakeries, pastry-focused kitchens, and QSR establishments requiring consistent bulk supply.
Key Features
- Pack size: 15kg tub — professional baker specification, stackable containers
- 80% plant-based fat blend — highest fat content for superior lamination, flake, and texture development
- Purpose-built for baking: croissants, Danish, puff pastry, cookies, and laminated doughs
- 100% free from dairy, soy, nuts, gluten, and all common allergens
- Certified vegan, GMO-free, preservative-free, cholesterol-free oils
- Made in Australia from premium, locally sourced ingredients
- Engineered for temperature stability and dough workability in high-volume production
Suggested Uses
- Laminated dough production: croissants, Danish, vol-au-vents, millefeuille
- Cookie and shortbread manufacturing requiring crisp texture and layering
- Puff pastry production for savoury and sweet applications
- Morning goods production: cinnamon rolls, bear claws, twists
- Pie and tart crust development requiring flakiness and structure
- Biscuit and cracker production for industrial and artisan bakeries
- Vegan and dairy-free patisserie serving premium pastry clientele
- Catering and event production requiring large-scale, consistent baked goods
Preparation & Storage
Storage: Refrigerate at 4–8°C (standard bakery fridge/dough development conditions)
Shelf life: 12 months unopened; 4 weeks after opening
Usage: Use directly from fridge — optimal temperature for lamination is 6–8°C
Dough production: Incorporate into laminated dough following standard croissant/Danish methodology; cold working properties ensure clean folds
Temperature tolerance: Maintains structure during lamination folds; stable through oven rise temperatures
Pro tip: For best lamination results, keep spread and dough at matched temps (6–8°C); allow 15–20 mins bench rest between folds; stir gently if separation occurs
Nutritional Information (Per 100g)
- Energy: 2400kJ
- Protein: 0g
- Fat (total): 80g (higher fat content than Original/Buttery variants)
- Carbohydrate: 0g
- Sodium: Similar range (consult packaging for exact values)
- Vitamins A, D, E: Present as per standard Nuttelex formulation
Note: For detailed nutritional specification sheet required for product labelling, contact Nuttelex at foodservice@nuttelex.com.au or 1300 389 517.
Ingredients
Vegetable oils (higher oil ratio than Original/Buttery), water, salt, emulsifiers (471, sunflower lecithin), natural flavour, vitamins A, D, E, natural colour (beta carotene).
Allergen Information
Contains: None listed
Gluten Free: Yes — 100% gluten-free manufacturing facility; suitable for celiac and gluten-sensitive consumers
Free From: Dairy, soy, nut oils, peanut oil, egg, fish, crustacea, sesame, lactose, added sulphites, corn oil — verified by manufacturer
Certifications: Vegan | Vegetarian | Halal | GMO-Free | Kosher | Cholesterol-free oils
Made In: Australia from premium, locally sourced plant-based ingredients
Allergen Disclaimer: Allergen information sourced from Nuttelex official website (nuttelex.com.au). While we endeavour to provide accurate allergen data, customers with severe allergies or cross-contamination concerns should verify directly with Nuttelex or The Plant Pantry before purchase. Manufactured in a facility that uses tree nut oil-free, soy-free, and gluten-free production protocols.