1, standard butter:

Divided into salt-free and salt-containing, it is the most commonly used butter, which can be used for cooking and smearing food, and is usually sold in the form of stick packaging.

2. Organic butter:

Organic butter is generally made from milk of cows fed with 100% organic feed, and the feed does not contain any pesticides and fertilizers. Organic butter is also divided into salt and salt-free, and is generally used according to traditional usage.

Step 3 ferment butter

The production method of fermented butter is slightly different from that of ordinary butter. Not only the oil in fresh milk is concentrated and extracted by simple water-oil separation method, but also the fermentation process is adopted.

The texture of fermented butter is much softer than ordinary butter, which is a bit like cream cheese used to make cheesecake. This soft texture makes fermented butter very suitable for spreading on western pastry such as bread or scones.

Compared with ordinary butter, fermented butter almost melts in the mouth, feeling a bit like chocolate melting, and the milk flavor is stronger than ordinary butter.

4. Crispy butter

Crispy butter is also called anhydrous butter. Oil content is 99.9%~ 100%, and water content is little or no.

The crispness of anhydrous butter is much better, and it is mostly used for dough that needs crispness, such as croissants, Napoleon crispness, thousand layers crispness, etc., so it is made into thin slices, which is convenient and crisp.

5. Vegetable butter and animal butter

Baked animal butter is generally preferred, and vegetable butter is also called margarine. It is not real butter, but a kind of hydrogenated vegetable oil imitation oil, which is used for spreading sauce, baking and cooking, and almost softens when it is refrigerated.

The melting point of animal butter is about 34 degrees, 28 degrees is very soft, and 0-4 degrees is very hard.

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