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Professional Bakery Pan Grease

October 15, 2017 By Gretchen 12 Comments

No more stuck cakes!

Introducing my Professional Bakery Pan Grease recipe

The exact same recipe I used at the bakery to ensure that all the cakes release perfectly with ease every time.

Professional Bakery Pan Grease

I have been pleasantly surprised to hear how much you all love this recipe over the years, since I started sharing this recipe all the way back in 2011!

For those of you who haven’t tried it yet~ What are you waiting for!?

It’s super easy to mix and I recommend to make a bulk recipe to store in your refrigerator for months!

If you bake more than once a week you can just go ahead and leave it out on the counter for up to a month

Be careful not to contaminate the mix by double dipping

Or re-using the brush after soiled pans and then adding it back to the main jar

I use one dedicated brush that is always and only used for this professional pan grease recipe.

When I am finished greasing my pans I don’t even wash the brush

Just seal the jar I just wrap the tip of the brush with plastic wrap or pop the whole thing in a plastic zip bag to keep it free of dirt and bacteria in between uses.

 

The fact that I am using shortening and oil versus real butter and even vegan butter is going to reduce the moisture content in the mix while keeping it shelf stable for longer

Some people would argue that using butter and flour the old fashioned way is the only way to go

But moisture that is found in butter and especially vegan butter is going to create steam upon baking and interfere with the baking process negatively

Not to mention shortening and vegetable oils are just cheaper so it’s a total win win!

Using a neutral vegetable oil is the best way to go.

So now you can go forth with your cake recipes with confidence that they will come out of the pan with ease every time!

I do still use an added layer of protection with a parchment paper circle in the bottom of my pans

But this is not 100% necessary when using this recipe for Professional Bakery Pan Grease

5.0 from 1 reviews
Professional Bakery Pan Grease
 
Print
Serves: 2½ cups
Ingredients
  • Vegetable Oil ½ Cup (120ml)
  • Solid Vegetable Shortening 1 Cup (226g)
  • All Purpose Flour 1 Cup (130g)
Instructions
  1. Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too)
  2. until it is all smooth and incorporated.
Notes
Store at room temperature for up to 2 weeks.


Refrigerate for 5 months


Freeze for 1 year
3.5.3226

 

Filed Under: All Recipes, Baking 101

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Reader Interactions

Comments

  1. Fernando

    April 9, 2019 at 1:26 am

    Hi, can i use butter instead of shortening?

    Reply
    • Gretchen

      April 9, 2019 at 1:36 am

      yes, vegan butter? yes (it is essentially shortening already)

      Reply
  2. Dee

    January 17, 2020 at 5:51 pm

    Can canola oil be used in place of vegetable oil?

    Reply
    • Gretchen

      January 17, 2020 at 10:52 pm

      yes

      Reply
  3. Brandy Cavanagh

    February 27, 2020 at 6:30 pm

    Are you using butter flavored shortening? I’d guess you could substitute it without any issues…

    Reply
    • Gretchen

      February 27, 2020 at 8:46 pm

      You could, but it’s just pan grease.. it’s not really for flavor, just for non sticking. But sure! Go for it!

      Reply
  4. Journii Klok

    May 21, 2020 at 5:30 pm

    I have a question! I like to bake my crust before I pour in my batter. Do I just grease the whole cake pan, bake my crust and then pour in my batter, or should I re-grease my pan after my crust is baked? What would you recommend?

    Reply
    • Gretchen

      May 21, 2020 at 6:04 pm

      HI Im not really sure what kind of recipe we are talking about, since you are just saying “crust” so that makes me think PIE, but you are also talking about a cake pan?
      So are you making a pie? A cheesecake? Or a cake with a crust?? LOL
      I’ll have to assume you are making a cheesecake since that makes the most sense to me, in which case, I grease, parchment line, and then make the crust, since I just freeze my crust and bake everything together (batter + crust) I do not have to worry about ever “re-greasing”. It couldn’t hurt to re-grease the sides after you have baked your crust though, but I will tell you one thing, I have FORGOTTEN to grease my pan entirely, and when making MY CHEESECAKE recipe it did not even matter! LOL yay! Best cheesecake recipes ever! LOL

      Reply
  5. SH

    October 16, 2020 at 6:17 pm

    I am trying to recreate a babka recipe from a bakery that is no longer around. Judging from the texture I assume bread flour was used. What made it interesting was that the outside of the cake had this interesting well done/fried quality to it (it was baked in an angel cake tube pan). I was wondering if using a heavy coating of the baker’s grease would accomplish that ?

    Reply
    • Gretchen

      October 16, 2020 at 6:32 pm

      Hmm, perhaps – it’s hard to say. It’s worth a try. This is the same recipe I used when I owned my bakery.
      I replicated my Danish recipe using a veganized Babka recipe CLICK HERE

      Reply
  6. Irughe

    July 29, 2021 at 7:06 pm

    Pls can this be use for bread pan or in bread bakery?

    Reply
    • Gretchen

      July 29, 2021 at 9:32 pm

      yes

      Reply

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