Maker · Dairy
Laban
A plant-based butter that behaves like dairy butter in the pan and in the dough. Laban has made fats and margarines for bakery and hospitality for decades. Melting, frying, spreading and mounting work the way you're used to, at a lower price.
The story
Who's behind it
Laban has focused on fats and margarines for bakery and hospitality for decades. The company knows how fat behaves under a rolling pin, in a hot pan and in a sauce that has to come together at the end. That's where the product we work with comes from: a plant-based butter called "Net als roomboter", Dutch for "just like butter". Laban aims for the way dairy butter behaves.
We buy the 5 kilo block and keep it refrigerated next to our dairy. You work the solid block the way you're used to.
Behavior and cost
The fat stays firm enough to laminate, creamy enough to spread and stable enough to mount cold. Melting, frying, spreading and mounting work as with dairy butter, so you keep your own techniques.
The base is neutral, so the sauce, the seasoning or the dough sets the flavor. The price is usually around 50 percent lower than dairy butter. Where you go through kilos, that adds up fast.
Where the butter itself brings the flavor, on the plate, with bread or in a beurre blanc, you use dairy butter. As a working fat next to it, this gives you the same handling at a lower price.
In your kitchen
Use this fat where the volume and the margin are, and keep dairy butter for the plate. Laminated dough, pie crust, roux, fried garnishes and mounted sauces all work well on a neutral plant-based fat, and your cost per portion goes down. That frees up budget for the products your guests taste. You can also offer dishes as plant-based with the same structure and finish.
Chef’s tip
Use the block where volume counts and the flavor still needs to be yours: laminated doughs, pie dough, roux and mounted sauces. The neutral base lets your seasoning, acidity and jus take the lead. Use dairy butter on the plate where you want to taste the butter.
How to use it
Ideas for your menu
Puff pastry and pie dough
Laminate with a plant-based fat firm enough for neat layers and a dry, crispy base.
Mounted sauces
Mounted cold at the end for body and shine, with a neutral flavor.
Frying and sautéing
Vegetable, fish and meat sautéed with a fat that handles the heat and gives a neutral base.
Cakes and cookies in volume
Large batches where consistency and margin count.
For your menu
“The butter in our kitchen is partly plant-based, from Laban, which has made fats and margarines for bakery and hospitality for decades. Where you taste the butter itself, we use dairy butter.”
Products from Laban
What we carry from this maker
'Just like dairy butter' plant-based, 5 kilo block
Plant-based butter for pastry and hot kitchen
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.