[Velma2]

In the UK I used Trex to make pastry (it's a solid white vegetable oil that looks like lard) I can't seem to find anything over here that's the equivalent - any ideas?

[JandM]

My mother used always to use Trex. It's 'shortening', isn't it? Is there anything called that over there, e.g. Crisco? Otherwise, margarine or butter would do the job in a lot of recipes, I would think, although the taste would be a little different.

[JasonS]

the closest thing to "shortening" i have come across is kremelta. it says vegetable shortening on the package, but it is basically coconut oil and soya bean lecithin. i found it at wollies on the shelf by the oils and have also seen it at pak'n save in the butter/spreads section.

laurel

[lindreth]

Hello baking fans,
I just tried to make a pie crust substituting Kremelta for Crisco... I do not recommend this. Kremelta is solid and waxy. Crisco is soft and lardy. The Kremelta would not 'pill' in the flour like Crisco does so nicely. My pie crust ball will not ball. It's a sad pile of flour with waxy bits in it. yuk.

so I did a search online to find a new pie crust recipe using Kremelta instead of Crisco, and can't find one anywhere... seems it's not suitable? Then I logged on to this forum to see if help can be found here, and found this thread on Trex, which I understand is a UK equivalent of either Crisco or Kremelta (not sure).

Anyway, wanted to warn any unsuspecting bakers...

lindsay :)

[Kanga]

I looked everywhere for Trex or the same- used it once a year in the UK for DELICIOUS mince pies. Couldn't find it in NZ :(

[Gran]

Kremelta, (Called Copha in Australia) is indeed mostly coconut fat. Probably not good for pie crusts, but does a lot of other things well!! everyones favourite is chocolate crackles recipe probably on packet. I Googled "recipes Kremelta" and ended up with heaps even Ferrero rocher truffles!!! dont know how good they would be, yum.

[chocolate cake]

Yes, Trex used to make pastry making a sinch :) would be interested in a NZ alternative.

[Kanga]

Lard I guess, if you're that way inclined!

[chocolate cake]

Lard! you'll be suggesting dripping sandwiches next. I don't know Trex's magic ingredient but certainly pastry making was a cinch compared to making it with butter or indeed lard.

[Kanga]

I wouldn't touch lard with a barge pole being a non-meat eater but I think for pastry it would do the job in place or trex- certainly the recipe I used demanded part butter part lard and I used trex in place of the lard.

[JasonS]

Hello baking fans,
I just tried to make a pie crust substituting Kremelta for Crisco... I do not recommend this. Kremelta is solid and waxy. Crisco is soft and lardy. The Kremelta would not 'pill' in the flour like Crisco does so nicely. My pie crust ball will not ball. It's a sad pile of flour with waxy bits in it. yuk.


lindsay :)

hi lindsay, i also failed miserably making a pie crust with half kremelta and half butter...:o it was not very flaky, and more like mush. oh well. the trials and tribulations of moving to a new country. :laugh

laurel