Bu Deli Vegan Butter Bulk Tub is a 4kg food-service format of Bu Deli's cultured plant-based butter, built for commercial kitchens, bakeries and high-volume cafes. The same whole-plant blend of macadamias, slow-fermented cultured coconut cream, olive oil and coconut oil delivers creamy, rich, lightly salted butter that performs like dairy across cooking, baking and pastry — in a tub sized for daily prep.
Key Features
- 4kg bulk tub sized for commercial kitchens and bakeries
- Cultured butter — coconut cream slow-fermented with living cultures for authentic buttery flavour
- Dairy free, gluten free and 100% vegan
- Palm oil free, made with GMO-free ingredients
- Australian made in Burleigh Heads QLD, with macadamias from the Northern Rivers
- Performs like dairy butter in cooking, baking and sauce work
⚠️ ALLERGENS
Contains: Macadamias (tree nuts). Suitable For: Dairy-free, gluten-free and vegan diets. Palm oil free. Consult supplier if strict allergen protocols apply.
🥘 INGREDIENTS
Coconut Oil, Coconut Cream, Macadamias, Olive Oil, Shea Butter, Filtered Water, Sea Salt, Rowan Berry Extract, Emulsifiers (Guar Gum, Sunflower Lecithin), Cultures.
Suggested Applications
- Commercial baking — cakes, biscuits, muffins and slices at volume
- Sauce work — bechamel, beurre-style pan sauces and risottos
- Line cooking — sauteing, grilling and finishing vegetables and proteins
- Cafe prep — batch spreading for toast, sandwiches and catering
- Vegan pastry programs alongside Bu Deli butter sheets
Preparation & Storage
Portion from the tub as needed — melt, cream or fold as you would dairy butter. Store below 4°C. Once opened, use within 2 weeks; keep the tub sealed between services.
Product Details
- Pack size: 4kg tub
- Format: Chilled food-service tub
- Base: Coconut oil, cultured coconut cream, macadamias, olive oil
- Dietary: Dairy free, gluten free, vegan, palm oil free
- Origin: Made in Australia (Burleigh Heads, QLD)
- Storage: Chilled, below 4°C
🥐 Tips for Butter Lamination (Croissants & Laminated Pastry)
Technique and recipes below shared with us by the team at Bu Deli.
- Dust the butter block or sheet lightly with flour on both sides before locking it into the dough — this helps prevent tearing and keeps the lamination clean.
- Keep everything as cold as possible throughout. Rest the dough in the fridge for 20–30 minutes after each fold, and give it extra time any time it feels tight or resistant.
- Lightly spray the dough with water just before each fold to help the layers bond.
- A long, slow proof gives the best result — around 4–7 hours at 20–22°C.
- For a glossy, golden vegan egg wash, try a mix of aquafaba (chickpea brine), plant milk, olive oil, a pinch of salt and sugar.
Dough Recipe — 250g Sheet
- 605g flour
- 66g sugar
- 12g salt
- 12g instant yeast
- 54g Bu Deli Vegan Butter
- 250g Bu Deli Butter Sheet (for lamination)
- 120g plant milk (e.g. Bonsoy)
- 214g ice/water
Dough Recipe — 350g Sheet
- 634g flour
- 75g sugar
- 12–14g salt
- 15g instant yeast
- 57g Bu Deli Vegan Butter
- 350g Bu Deli Butter Sheet (for lamination)
- 125g plant milk (e.g. Bonsoy)
- 250g ice/water