The shelf life of cold storage is about 180 days. After the butter is softened, the quality can remain stable and will not be granulated. However, when the butter is frozen, it will become granular, which makes it impossible to melt into the batter or oily state when making cakes. After screening, the batter was improved, but the cake was not beautiful in taste or shape.

Precautions for butter

It should be noted that butter can extend the shelf life. Butter can prevent the evaporation of water and emulsify the free water in bread, thus locking the water and delaying the process of starch aging and bread hardening.

Butter has strong plasticity and dough ductility at the temperature of 13- 18 degrees Celsius. Through folding, rolling and molding, the baked products can be layered, forming the unique honeycomb structure and crisp taste of crispy bread.