Reolì can be used in many different ways. The only limit is fantasy.
Reolì can replace butter and margarine in any type of preparation and moreover it can be used as a separate ingredient to give taste and delicacy in your recipes. Find out below some uses of Reolì in the kitchen.
Reolì can replace butter and margarine in any type of preparation. Find out below some uses of Reolì in the kitchen.
crunchy and crumbly thanks to Reolì
With Reolì you can prepare all the baked desserts such as biscuits, brioches, snacks, pies, candies, croissants, puff pastry, choux pastry sponge cake and much more.
The use of Reolì in oven-baked desserts makes them more crispy and crumbly.
Cream and other dessert preparations without milk and animal by-products
Reolì is excellent for the preparation of vegetable cream, sugar paste and all the other preparations that are the basis of your desserts.
The use of Reolì gives great softness and consistency to dessert preparations, without using milk or other derivatives of animal origin.'
Preparation of ice creams and frozen foods with Reolì
Use Reolì for ice cream and frozen food preparation. You can for example use Reolì for the preparation of an excellent and fresh vegan ice cream, using it to prepare a vegetable cream. Reolì will also give more consistency to your homemade ice cream.
One of the best ways to enjoy all the goodness of Reolì: spread it on bread
Reolì is excellent also consumed raw: you can simply spread it on bread and enjoy all its goodness in a simple, tasty and nutritious breakfast. The taste of Reolì can make exceptional even a simple bruschetta or other quick preparations.
Find out how people use Reolì in the kitchen or in their business
Angela, 25, pastry chef
Angela uses Reolì as a substitute for butter to obtain a more soft and tasty doughs that are the basis of all her desserts and pastries.
Francesca, 28, housewife.
Francesca uses Reolì to prepare a crunchy, crumbly and easily digestible dough for her homemade pizza, rich in taste and light.
Anna, 34, a nutritionist biologist
Anna uses Reolì to prepare tasty, crumbly and light biscuits. Anna in her profession advises everyone to replace butter with Reolì for a healthier diet, without sacrificing taste.
Paola, 25, teacher.
Paola uses Reolì to whisk her famous Milanese risotto that everyone asks her for the recipe during family lunches and dinners.
Discover all fantastic recipes you can made with Reolì