Goodbye palm oil: here is the olive oil cream for desserts and baked goods

Replacing palm oil, a real revolution that seems to be almost upon us. But alternatives are needed, one of these is Cremolì, an innovative product based on olive oil and extra virgin olive oil.

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Replace palm oil to make desserts and baked goods, a real revolution that seems to be almost upon us. In fact, more and more companies in recent months have decided to replace palm oil with other products that promise to be more genuine or that at least avoid feeding them that burn due to oil palm plantations.

Here then is that we need valid alternatives. One of these is Cremolì, an innovative product based on olive oil and extra virgin olive oil. What's special about it? It is, as the name underlines, a vegetable fat in cream that can be safely used instead of not only palm oil but also butter or margarine.

We wanted to know more about this product by contacting Filippo Pompili Ferrari, President of Mida Più, a company that produces oil cream.

So how is Cremolì e which are the ingredients?

“A product and process patent has been filed for Cremolì. The ingredients are: extra virgin olive oil (or olive oil depending on the version chosen), cocoa butter, water, sunflower lecithin. It is made with an innovative mechanical-enzymatic transformation process at low temperatures that allows all the olive oil properties, which are universally recognized, to be maintained unaltered ".

But what are the strengths of this product: why would it be preferred over others?

"Unlike olive oil as it is, Cremolì is solid at room temperature (25/26 degrees centigrade), thus presenting plasticizing properties (ability to whip) never seen before for an unsaturated fat. Its ability to be perfectly incorporated into the dough, allows a reduction in the amount of fat in the recipe up to -20%; this means fewer calories while maintaining the same characteristics of taste and friability on the prepared product. Furthermore, having the plus of a melting point of 25/26 ° it is much more digestible compared to butter, palm and margarine which, having a higher melting point (in line if not higher than body temperature), find it difficult to dissolve and therefore to be digested ".

Goodbye palm oil: here is the olive oil cream for desserts and baked goods

Also interesting are the nutritional properties, as Dr. Pompili Ferrari points out:

“Cremolì contains natural antiossidanti come i polifenoli and vitamin And, useful in the prevention of cellular aging and cardiovascular diseases. It is composed only of noble vegetable fats, free from animal and hydrogenated fats, without cholesterol or preservatives, composed mainly of unsaturated fats, does not contain any type of allergen, is also suitable for the health and vegan market and maintains all the nutritional and beneficial characteristics of extra virgin olive oil unaltered, compared only to mother's milk for its incredible nutritional and beneficial characteristics ".

Ma specifically in which preparations it can be used?

“Cremolì it is suitable for making all products, without any distinction: biscuits, shortcrust pastry, puff pastry and choux (cream puffs), rusks, bread products, snacks and croissants, puff pastry, leavened products, creams, ganache, ice cream, chocolate and any other sweet or savory baked product. There are 4 versions depending on the use to be made of it ".

It is a product designed only for large-scale distribution (bakeries, pastry shops, etc.) or is it also possible to buy it for home preparations?

"To date we supply pastry shops and food companies, within a month it will also be possible to purchase a version for the private sector through an e-commerce (600 gram buckets), all versions ".

Don't you find an interesting product?

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