There is a whole "scale", a gradation of butters, depending on the level of fat contained in it (or the level of water in emulsion in the fat). Indeed, if daily butter must contain a minimum of 82% fat, that is to say a maximum rate authorized by law of 18% non-fat including 16% water, there is other butters:
Category | Fat content | Composition | Storage date and temperature | uses |
---|---|---|---|---|
Raw or raw cream | 82% | cream or raw milk | Use-by date * 30 days maximum at 3-4°C | stable emulsified sauces (this butter is more acidic) |
Extra thin | 82% | pasteurized fresh cream (unfrozen and unfrozen) | Use-by date** 24 months at -14°C | as is for pasta, creams, sauces, mixtures, compound butters, fruit caramelization, gratins |
End | 82% | pasteurized fresh cream and frozen or deep-frozen cream (30% maximum) | Shelf life: 60 days months at 3-4°C Use-by date * 24 days maximum at -14°C | in parcels, on sauces and creams waiting to avoid crusting; clarified to grease molds |
From kitchen or cook butter | 96% | pasteurized cream with traces of vanillin or carotene | Shelf life: 60 days months at 3-4°C | professional: brioche, pound cake, madeleine, because its melting point is low (30-32°C) |
Concentrate or pastry butter | 99,8% | pasteurized cream with traces of vanillin or carotene | Shelf life: 9 months at 15-20°C (ideal 18°C) | professional: pastry (croissant, buttercream) or greasing molds; replaces 82% clarified butter |
Lightened Light | 60-65% 39-41% | pasteurized cream with starch or other additive | Best before: 7 to 8 weeks at 0-6% | as is, for sandwiches, toast, canapés); hot dishes (mash, sauce, soup); cooked for pan-fried, pastry |
Half butter | 41% (half of 82%) | pasteurized cream with starch or other additives | Best before: 4 to 6 weeks at 0-6% | Spreadable butter. It should not be heated |
Dairy specialty spread | 20-40% | depending on the dairy; specified on the packaging | Best before: 7 to 8 weeks at 0-6% | as is, for sandwiches, toast, canapés); hot and just melted (shorter cooking and emulsion time than 82% butter). This product no longer has the right to be called butter. |
* DLC: expiry date ** BBD: best before date. this indication has the value of advice to preserve the organoleptic qualities of the product |
...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.