Glycerine may be used primarily in cakes to make them softer and to keep longer. Used in small quantities, it can also be used in bread (20g per 500g flour) to give a softer crumb - ideal for baps. See our Vanilla, Nutmeg and Chocolate buns, our favourite Norwegian Boller or our Finnish Christmas Bread.
Bakery expert Dan Lepard describes it as...
"Vegetable glycerine is a sweet-tasting liquid that makes the crumb of your cakes, cookies and yeast baking extra soft and moist. Bakers use it to extend that fresh-baked texture for longer, and cake decorators use it to keep icing soft. Our glycerine is sourced only from vegetable oils, so it’s suitable for both vegetarians and vegans."
Supplied in a 160ml jar, use in cakes and yeast dough: 2 tsp for every 200g flour; icing: 1/2 tsp per 225g icing sugar
Ingredients: Glycerine (Glycerol)
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.