Universal non-stick mold release

Category: Yeast bread
Universal non-stick mold release


Melted butter 128gr
Wheat flour 90gr
Refined vegetable oil 130 g

Cooking method

  • An extremely useful piece for bakers and anyone who cooks in tins or baking trays. The mixture does not smoke, and the products prepared in molds with this emulsion never stick.
  • The mixture is made up of 3 ingredients, taken in approximately equal proportions, one cup of each. I prefer to take a little more flour, just adjust to my silicone brush.
  • Universal non-stick mold release
  • a) 100% solid oil or fat with a melting point above 25 degrees Celsius. You can use ghee, ghee, lard, melted coconut oil, palm oil.
  • * Basic requirement for oils to have high smoke point temperatures. Therefore, it is better to use clarified butter or coconut oil than clarified lard.
  • b) Refined vegetable oil: corn, soybean, cottonseed, sunflower oil.
  • * For liquid oil, you need to choose the one that has the least odor, soybean or corn oil is most suitable.
  • c) Ordinary flour, without additives: wheat or rye.
  • * Again, the highest grade wheat flour is most suitable, since it has no off-flavors and is ground sufficiently fine.
  • Cooking.
  • First, mix the ghee and flour well cooled in the refrigerator. Mix with a fork. You get this mixture. We expose it to the cold for 15-20 minutes.
  • Universal non-stick mold release
  • Now we transfer this mixture to a tall beating glass and beat with a blender, gradually. adding a thin stream of vegetable oil. The process is similar to making mayonnaise.
  • Transfer the resulting creamy substance to a glass dish with a wide neck.
  • Universal non-stick mold release
  • The mixture can be stored either in the refrigerator or at room temperature, indefinitely. If stored in the refrigerator, then before use, the mixture should warm up at room temperature for 5 minutes.
  • I adapted the recipe taken from here:
  • 🔗
  • You can lubricate any surface for baking bread, muffins, pasta, when baking vegetables or meat in the oven, baking trays, Teflon, cast iron, aluminum or ceramic molds. I use this grease to coat the sides of baking dishes, as I put silicone paper on the bottom. I also grease the blades of the mixer in the bread maker, then they easily come out of the finished bread without damaging the loaf.
  • This is what the bread looks like if the blades and pins of the bread machine were smeared with this emulsion. I deliberately did not grease the very bottom edge of the blade so that it could be seen that the bread sticks only to the unlubricated surface
  • Universal non-stick mold release

The dish is designed for

half-liter jar

Time for preparing:

3 + 15 + 5 min


If you will make a mixture based on lard, be sure to soak white lard in water for 5 hours, changing the water periodically. and only then melt the fat. But I do not advise doing this, such a mixture can only be used for baking bread, since the smell of bacon is still felt a little.

For sweet baked goods, you can use a mixture of ghee and cocoa butter.


Repost author Ipatiya

I will duplicate my post.

About the non-stick mixture. Luda (mariana-aga) before the closing of LJ told about another, even more effective - a mixture of oil and leticin. Here is a saved copy without images.
Balm for molds.

Today there will be a story about the non-stick composition of the industrial force. Pure magic and magic, guys! We are saved!
About what I grease the molds, I once shared. Or two.
1) the universal product "Better than PAM" is a mixture of liquid and solid fat at room temperature, whipped into a cream with flour
2) any margarine or vegetable oil is sufficient for cast bakery molds according to GOST. They have such a metal that you need a little. I use Pro-Active Ultra Light, an ultra-low fat margarine precursor. Its composition: 20% vegetable oil, 80% water. Nothing sticks.
In Russia, a similar spread will be Rama-light, this is the same company, only the composition is slightly fatter.
And the other day I prepared oil oil for lubricating the most difficult forms - worn out former non-stick, to which everything in the world sticks.
It is prepared from a mixture of oil and lecithin in a 2: 1 ratio. That is, half a glass of lecithin, granules or liquid for a glass of oil.
Terrific formula, recipe from San Francisco baker Manuel Friedman, published in The Laurel's Kitchen Bread Book, 1984, 2003, p.390

Balm for molds

1 cup vegetable oil
0.5 cup lecithin, liquid or granules

Whisk into a homogeneous mixture in a blender, store in a jar in the refrigerator. Apply in a very thin layer with a brush. That is, dip the very tip or edge of the brush and distribute over the mold.

It is the finest non-stick in the bakery business. Without it, it is simply impossible to bake difficult types of dough with milk and honey in the composition (i.e., dough with increased stickiness). And he returns youth to the old molds.

Lecithin is a special fat (phospholipid) found in ordinary sunflower oil or egg yolk. It is he who makes vegetable oil suitable for lubricating molds. But baking oil is a vegetable oil with a high content of lecithin. That is, lecithin is extracted from vegetable oil and then mixed with ordinary vegetable oil, multiplying its antipigarity. Unlike vegetable oil, butter is slightly thicker in consistency, so that it does not flow down the walls and is not absorbed into any types of dough in the mold! ...

Lecithin is sold as granules or as a thick liquid oil
Granules are easier to deal with, to be honest. Liquid lecithin is something scary, in the sense that it is difficult to wash off your hands if you get dirty. You will not get off with plain water, you will have to pour it heavily with soap or dish detergent to remove liquid lecithin from your hands
Half a glass of granules (65g) with a glass of deodorized oil (220g, odorless) in a blender
50 seconds at high speed and voila
An unsurpassed fine oil, a real balm for molds, ready. Pour it into a jar and store in the refrigerator
It is applied with a brush in a thin layer on the walls of the forms
These my beloved Japanese molds were once non-stick, but they were worn out and everything began to stick to them. And with butter, with balsam - a MIRACLE.
The same can be said about my favorite - a mold from Zodzirushi bread machine. A new one costs $ 100, plus money for new stirring blades, which wear out their factory non-stick composition quite quickly, especially along the ribs.
And the lubrication of the pins with the composition "Better PAM" still turned out to be less powerful than we would like.
And with butter, my old experimental mold is back in service!
Now it's not scary to take on baking in clay molds!
And print gingerbread with ceramic stamps. Will not stick!
I mixed liquid lecithin into a cream with butter. This is also possible.
On the left is a plant-based mold balm, and on the right is a creamy one.
And the composition for lubricating molds according to GOST can also be prepared at home or in a small bakery, if anyone wants. Lecithin, water, oil, knock down at high speed. But it is less stable (it contains 75% water), it is stored for a couple of days, and then it is dissected and it must be knocked down again into an emulsion.

Fat-water emulsion for lubricating baking tins and sheets
GOST 1975, 1988

78-75g water, 50C
15-20g vegetable oil
5-7g of lecithin.

The oil is mixed with lecithin, then this mixture is emulsified with water, similar to how liquid homemade mayonnaise is prepared in a blender or mixer. Add water to the oil a little at a time, knocking down. You will get a liquid homogeneous mass of white color with a yellowish tinge, resembling cream in consistency, capable of not delaminating at room temperature (not higher than 30C) for up to two days. You can apply it to molds from a spray bottle or a brush.

Typical consistency of an emulsion for molds, for example Tricasol emulsion
Other brands of formulations for lubricating molds: dovidol, tincol, tinglide, release ...

Thanks to Manuel and Laurel. Thank you! From Manuel, the genius of black bread, a self-taught master baker, who has never read a single book on baking in his life, a few more recipes and tips for baking from plain wheat flour (i.e. wallpaper wheat) have come down to us. I will gradually lay them all out, and so will his starter culture from a half teaspoon of milk. She is amazing!
The story of Manuela in a 1980 newspaper article and his recipe for oatmeal cookies baked in a slab over an entire baking sheet, then cut into strips. Our mother used to bake this in those years. Very tasty.

link to original 🔗

A source: 🔗.

to Leska

In my recipe I gave a link to the site 🔗 the recipe that I adapted. Because we are unlikely to have rapeseed oil or dehydrated coconut oil, which is generally only sold in Australia. And the recipe there is old, since 2003.

to Qween
The lard has too low a smoking temperature, that is, already from a temperature of 182 degrees Celsius, non-filter particles begin to burn in it, such fat becomes harmful to humans, in other solid and refined oils the smoke points are much higher, so cooking with them is much safer. But, in any case, the choice is yours, I just explained the reason. From myself I can say that I made this mixture on lard, but I did not like the smell.
I made this lubricant on lard, melted from lard, in a water bath - in an ordinary milk cooker (I still heat it for rubbing against a cough). Did according to the specified here https://Mcooker-en.icdself.com/in...22419.0 recipe. I grease the molds with this grease when baking pies, and bread, and muffins - no one ever said that it smells of bacon ... And I myself did not feel any smell.
really, really liked your lubricant!
freshly baked rye in a ceramic mold.
flour before baking only "dusty" in shape.
the result - I got it in pieces!
And so he made this magic grease and immediately baked the same bread and in the same form, having greased it first.
I didn't even expect such an effect!
auto RU:

2 advantages of this grease:
1 - works exceptionally!
2 is the easiest to make and will last for a very long time!
to the author - respect!
I made such a mixture (from 3st: cooking fat + flour + vegetable oil).
Firstly, my mixture did not increase in volume by 2 times (as it was written). Beat at first for 1 speed, then switched to 4. It was thin, but after the refrigerator it became thick. I greased her knives and the bottom of a bucket from HP Mulinex 6002, baked a cake. So, it was not possible to shake out the roll at once (as the bucket did not crack), it stood for a while in the bucket, then
I shook it out, the knives remained in the bun, when I pulled them out, they were in a lot of dough.
What did I do wrong ???
I was so hoping for this mixture.
In general, this mixture is not for lubricating the HP knife, but for lubricating the baking dish in the oven.
and that's where she works.
and grease her knife? haven't tried it.
I once smeared a knife with ordinary vegetable oil, well, he jumped out of the bottom of the bread, it seems, more willingly.
in general, the knife must be slightly turned back and forth by the shank (on the back of the bucket) before shaking the bread out of the bucket and the knife remains 100% in the bucket!
to Elena63

Cooking oil contains only 50 percent solid fat, plus a phosphatide concentrate mixed with vegetable oil. That is, if you make a lubricant on cooking oil, then there will be only a quarter of the solid fat in it, and this is too little. But I don’t know how sticky the phosphatide concentrate is, it’s probably a non-stick mixture with it.

I try to lubricate the blades in the bread maker, they move away from the finished bread so much better (like in my photo). But, in some recipes, where a lot of bran and wholemeal flour are taken, there, of course, the blades will stick more strongly. Now I try to bake such bread in a bread maker, but not in a bowl with blades, but in an ordinary thick-walled aluminum bread pan, previously greased.
and on ghee (instead of cooking oil) will it be better? I'm not even so interested in the blades, but what needs to be done so that the bread pops out quickly without problems from the bucket. No strength to shake the bucket every time.

Try not to take out the bread immediately at the end of the program, but let it stand for 15-20 minutes with the lid closed. It kind of "sweats" and easily comes out of the bucket and the blade does not remain in the loaf. In any case, that's how it works for me. Then, when the bread cools down on the wire rack under the napkin, it becomes dry and crispy again.
And I use this lubricant, which is called "both the tail and the mane" and not only for baking, but also for vegetable and large casseroles. I even made ghee oil for lubrication (it's expensive, it won't be bitter for that)
to Elena63
I use ghee and do it. I'll drink regular butter and heat it. At the oil, in the process of heating, such a foamy film is formed on top, it must be removed, it is very sticky. Well, or you can use ghee here. It is certainly expensive, but the lubricant itself is quite economical. I bake bread every day, plus I grease the pans and molds with this grease, so I used up a half-liter jar in half a year.
to Regina V.
Yes, I make ghee butter myself. This is a very simple recipe. Here I laid out step by step how to do it, with pictures Ghee (ghee) oil in an air fryer

And you can use it in baking and for main courses. This oil has a high smoke point, so you can fry safely in it.
Even when they cough, they use it, with increased acidity of the stomach, oh yes, there are many other places.
I add to steamed vegetables: spinach, asparagus, cauliflower, or beans. Melt a piece of ghee in a preheated skillet and vegetables there. Stir and warm up for just a minute. It needs a little bit, because it is much more aromatic than ordinary oil.
Well, you can add any to baked goods (especially to pies), you just need it at half the rate of oil. The toasts on it are amazingly tasty.
Mix with sea salt and chopped green onions as a shaving brush for the same toast.
Or mix with garlic. yes for black bread. You can also sprinkle shrimp or fish with this garlic oil. You can also add dry herbs rosemary or parsley to the garlic oil and anoint the chicken.
What else, cook raisins and walnuts on it for porridge. Or else, throw nuts into the heated oil and add apples and cinnamon to them. And this mixture is for pancakes or pancakes. Also very tasty.
And in cereal bars with dried fruits, it is better to add ghee rather than regular butter.
Yes, pouring melted over simple boiled potatoes comes out very tasty.
You can also melt the ghee in a skillet and throw in the curry cumin and then boiled rice. delicious.
You can fry fenugreek on it, or if you warm up the shambhala leaves and then add boiled lentils.
You can mix poplam with olive oil and stew with this mixture or make different sauces.

It is stored until it is stored and does not become firmer, its consumption is small, such oil significantly improves the taste of dishes.

Well, in Ayurveda, it is believed that this oil improves the absorption and assimilation of food. Reduces the acidity of the stomach, for constipation, take a glass of milk with a teaspoon of ghee at night. I read that they are used for stomach ulcers. In a mixture with typhala it is used for glaci; in a mixture with turmeric it is used to treat the throat.I somehow got hoarse, just dripping warm oil, it helped me.
Used on the skin to relieve irritation. The oil helps with pressure sores and is used to lubricate scars to reduce scars. Well, they do all sorts of massages with oil, but in my opinion it is very expensive.
I confirm, a cool thing, even in tin tins for bread and muffins, and also shabby molds (Teflon, so to speak) do not burn anything !!!!!!!!!!!!!! The first can is already running out, tomorrow I will do the second
Girls but I can't lubricate. I make half of the recipe. I have already poured more flour than necessary, but it is liquid and does not whip into a cream. Made from sunflowers. butter + flour + gi. What's wrong?
Sharpening, there, first, the flour is mixed with ghee, we begin to beat, and then we add sunflower oil drop by drop as for mayonnaise, it is better to do this with an immersion (with a foot) blender.
Yes, it will freeze, you no longer need to whip it, I have it like sour cream.
Quote: qdesnitsa

Yes, it will freeze, you no longer need to whip it, I have it like sour cream.
But she's yellow
well, yes, light yellow, pastel like that ...
That's it. I whipped it a little more

Universal non-stick mold release

Not at all like Luda's. Perhaps the ingredients are also different.
qdesnitsa do you think if I put in more flour, it won't go bad?
In the refrigerator, Tatochka, it can be stored for 4 months, mine is the same, and Luda could take a picture after the refrigerator, have a little patience, wait until it freezes
qdesnitsa nooooo. Look at Luda how lovely
Universal non-stick mold releaseUniversal non-stick mold release
Sharp, it's not about beauty, it's about functionality, it will work anyway, IMHO.
qdesnitsa thank you for support. Today I bought a L7 bread pan. You don't know how to prepare her for work. Can ignite or ....
Sharpen, forgive ignorance, but to my shame I don't know what L7 is, I bake bread in ordinary tin forms, nothing ever sticks!
siliconized paper

Girls, I understand correctly that this is a thin rug, like a black tsolofan in Tescom, did you buy this or not?
Quote: qdesnitsa

Sharpen, forgive ignorance, but to my shame I don't know what L7 is, I bake bread in ordinary tin forms, nothing ever sticks!
Here is such
Universal non-stick mold release
Yes Sharp, super-duper form, if you lubricate with your miracle lubricant, then nothing will stick
Yesterday I baked Darnitsky in the L7 uniform. The mold was greased with this grease. The bread popped out easily, but didn’t like the grease remaining on the sides of the bread. Interestingly, this is the case for everyone or because I put more flour in order to achieve a thick state.
Too thickly smeared the form, you need to brush a little bit in the lubricant and rub it over the entire form
nut yes I smeared a little. Well, of course not with one stroke. But for example, Lyuda's is even thicker.
Universal non-stick mold release
Yet I think the extra torment played a role.
Today I made a universal lubricant, which I got a little watery, did it with melted oil. They gave it to me and it was not entirely uniform, the top layer was looser, I tried to take it somewhere harder.

mary_kyiv maybe you needed more flour?
I don’t think we need more flour (unless we add a little), just put the grease in the refrigerator on the bottom shelf. The ghee will harden and become like a plastic putty, in this state it will be easier to lubricate the molds.
I mainly bake in such thick-walled aluminum molds as in the photo above. Without lubrication, everything sticks there. But, with lubrication, everything flies out otichno straight. I just pinch off a small piece of cold grease and gently coat the mold with a thin layer.

And yet, the most suitable flour for lubrication is white of the highest grade, as free of impurities as possible.
Interesting lubrication So far, bookmarks, but you need to do
I made a lubricant, now the bread does not stick. Thank you.
Great stuff! I have an old "fuflon" pan for a large cake, with a hole.I peeled off a long time ago, I don't use it for a year, because it sticks. And with this lubricant - miracles! Cupcake flew out - barely managed to catch ...
I did it - oh, I had enough. At first, the blender growled so that it seemed to say goodbye to me forever. Then it was too liquid, not like the author's. Then she whipped so that it turned out to be almost 700 ml, and the glass was 500! Putting it aside, shifting it ... A sea of ​​greasy dishes of soap ... But the result is worth the effort! In the end, everything worked out: plastic, a little even airy, like a cream. Good.
And the grease will come in handy in the multicooker bowl (it also began to stick recently), and in all other old favorite forms ...
mary_kyiv, for a long time I dreamed of such a thing. Thank you very much!
And just grease the forms very well with lard. A very thin layer. There is absolutely no smell. I even greased the biscuit pan. Fine. I discovered this completely by accident. It was necessary to lubricate the biscuit tins, but there was no universal lubricant.
Such a question: will the store-bought ghee go? : girl-th: Which one to buy to get this excellent non-stick mixture *
Quote: Letka-enka
shop ghee
the main thing is to be natural, creamy, not palm
Quote: qdesnitsa
to be natural, creamy,
thanks, it is clear what to look for.
Quote: notglass
And just grease the forms very well with lard. A very thin layer. There is absolutely no smell. I even greased the biscuit pan.
In general, lard is a good thing. For example, in a non-thin layer, "not sparing", grease the layers of dough before wrapping them in a roll with nuts and cinnamon. There is no tasteless smell, but the nuts are soaked in lard and become not dry. Only the lard must be of very high quality: either buy factory-made, white-white, or a piece of internal fat must be soaked for several hours, changing the water, before melting the lard from it.
Tatyana, here I am just internal fat (in Ukraine they call it healthy) and buy. Constantly with one mistress. I'm drowning myself. This is really a thing !!!! I even made puff pastry on it. Awesome delicious.
And in the Kuban - "interior fat". Of course, deliciously incomparable: nothing works like that, you are right. I also melt myself.
Letka-enka, Lena, several years ago I chose ghee from several manufacturers in a store. So each of them had oil added with various additives. Make your own ghee, it's not difficult, but it will take some time.
qdesnitsa, Olesya, and the link on the lard does not open ...
Elena, fixed
Dariy Kobyakov
Oh, great how. And when my parents in the nineties decided to bake bread for themselves, Dad got a uniform from the bakery. They washed them cleaned. But they did not know about which lubricants. This is later when I'm through 🔗 bought a real bread maker, we learned that there are special lubricants. And my parents were oiled with ordinary sunflower oil
Dachshund, I have a question - is it possible to replace flour with gluten-free? rice or corn. Or doesn't it make sense? then the grease will not work?

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