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Story Posted: 2009-09-09
Baking: Info & Tips
Source: CanolaInfo, Category:
Health & Nutrition, Recipes & Cooking
Canola oil is light, clear and has a mild flavor that
does not interfere with the taste of baked goods. It blends easily with
other ingredients to produce a moist product with soft texture. In addition,
by replacing other solid fats with canola oil, recipes are not only
lower in trans and saturated fat, but in their total fat content as
well. These are great reasons for cooking and baking with canola oil!
Canola Oil Change Chart for Baking
Reduce trans and saturated fats in your baking by replacing the solid fat or melted solid fat to liquid canola oil. Not only will you reduce the total fat by up to 25 percent but also you will replace the solid fat with liquid canola oil, which is lower in saturated fats and contains no trans fat. Use this chart to help you convert your recipes.
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Solid Fat to Canola
Oil Conversion Chart
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Solid Fat (melted)
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Canola Oil
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1 cup (250 mL)
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3/4 cup (175 mL)
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3/4 cup (175 mL)
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2/3 cup (150 mL)
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1/2 cup (125 mL)
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1/3 cup (75 mL)
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1/4 cup (50 mL)
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3 Tbsp (45 mL)
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Note: This conversion works well for most baked
goods, in fact, it makes most baked goods moister with a softer texture.
For baked goods like cookies that use solid fat as a leavener; this
conversion will not work well.
More Baking Resources & Info
Download PDFs and check out our links to other helpful sources. Happy
baking!
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