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butter (PRODUCTION: (Pasteurised: cream is pasteurised, Chilled: at 5°,…
butter
PRODUCTION:
- Pasteurised: cream is pasteurised
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- Churned: fat particles coalese ( clump together)
- Drained: buttermilk is drained off and sold for baking
- Addition of salt: 1.5% salt added
- Weighed: retail sized portions e.g 227g and 445g
- Packaged and labelled: in foil or plastic. type of ingredients, use by date, storage instruction
NUTRITIONAL:
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FAT: 82%, saturated, butryic acid, contains cholesterol
CARBS: 0.5%, lactose, lack of fibre.
WATER: 15%, by law must not contain more than 16%
VIT: A,D,E, trace amounts of D+E, lacks vit C
MIN: calcium, phosphorus, sodium chloride, lacks iron.
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CULINARY USES:
Baking: shortbread, biscuits
Source: bearnaise sauce, hollandaise sauce
Desserts: apple tart, vanilla cheesecake
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