Product Knowledge
Butter in Business Packaging: The Logic of a Kilo
The cost logic of business packaging, the oxidation risk in butter, splitting, temperature management, uses and storage.
5 min read
Tags
butter
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
7 articles
In this category
- Dairy, Cheese & Butter
The One-Kilogram Butter Block: A Guide for Professional Kitchens
The cost advantage of block butter, how to divide it, storage, the problem of absorbed odours, uses in the kitchen, clarifying and stock management.
6 min read
- Dairy, Cheese & Butter
Butter in the Pan: The Right Heat and the Burning Point
The composition of butter, its smoke point, the role of milk solids, how ghee differs, pan temperatures, the browned butter technique and storage.
5 min read
- Dairy, Cheese & Butter
Storing Butter: Can It Be Frozen?
The composition of butter, how it deteriorates, oxidation, absorbing odours, fridge storage, room temperature, freezing and salted versus unsalted.
5 min read
- Dairy, Cheese & Butter
Butter in Pastry: Why Temperature Matters
The crystal structure of butter, the plastic range, cold, softened and melted uses, creaming, laminated doughs and how to measure temperature.
5 min read
- Dairy, Cheese & Butter
Butter Versus Margarine
Production methods, fatty acid profiles, where the trans fat question stands now, melting behaviour, function in dough, aroma, price and choice.
6 min read
- Dairy, Cheese & Butter
How Butter Is Made: From Cream to Butter
Phase inversion, preparing the cream, churning, washing and working, sweet versus cultured cream, salt and clarified butter.
5 min read