Product information
Generations of home bakers have chosen Trex to make delicious recipes. Easy to use and versatile, you can use Trex straight from the fridge for perfect pastry, cakes, biscuits and roasting.
Why use Trex instead of Butter?
It’s soft and easy to whip giving an even bake
You can use 20% less in your recipes because it contains no water.
It’s dairy free
Why use Trex instead of Butter?
It’s soft and easy to whip giving an even bake
You can use 20% less in your recipes because it contains no water.
It’s dairy free
Trex is the only 100% vegetable baking fat.
Home baking at its best, The versatile baking product that is lower in saturated fat than butter!, Light mixture, Dairy free, Use 20% less than butter, Free from preservatives, colours, e-numbers and hydrogenated vegetable oil
Country of Origin
UK
Suitable for vegetarians
LIFE 1m+
Product life guaranteed for more than 1 month.
Storage
Keep Refrigerated
Preparation and Usage
Keep refrigerated.
Instructions
If your recipe asks for butter or margarine, by using Trex you need 20% less, because it contains no water.
No Colours or Preservatives
No Colours or Preservatives
Recipes
Delicious triple chocolate raspberry muffins
Ingredients
200g (7oz) plain flour
2 tsp baking powder
15g (1/2 oz) cocoa powder
50g (2oz) Trex, chilled
100g (4oz) light muscavado sugar
40g (1 1/2 oz) milk or dark chocolate chips
40g (1 1/2 oz) white chocolate chips
1 large egg
1 tsp vanilla extract
100ml (4fl oz) milk
100g (4oz) raspberries
Ingredients
200g (7oz) plain flour
2 tsp baking powder
15g (1/2 oz) cocoa powder
50g (2oz) Trex, chilled
100g (4oz) light muscavado sugar
40g (1 1/2 oz) milk or dark chocolate chips
40g (1 1/2 oz) white chocolate chips
1 large egg
1 tsp vanilla extract
100ml (4fl oz) milk
100g (4oz) raspberries
Method
Preheat oven to 200°C/Gas mark 6. Place 8 paper muffin cases into a muffin tray.
Sift the flour, baking powder and cocoa powder into a mixing bowl, then rub in the Trex. Stir in the sugar and most of the chocolate chips, reserving a few for decoration.
In a jug, beat together the egg, vanilla extract and milk.
Add to the dry ingredients with the raspberries and stir until just combined. Do not over-mix.
Spoon the mixture into the paper cases and sprinkle the leftover chocolate chips on top. Bake for 20-25 minutes until well-risen. Cool on a wire rack.
Package Type
Box
Other Information
Full Product Name:
Vegetable Baking Fat
Vegetable Baking Fat
Storage:
Keep refrigerated
