1 min read
Butter is your flexible friend.
Butterfat traps air when it’s creamed with sugar, which is what helps cakes rise. It also helps with developing gluten and contributes to the flavor, texture and shelf-life of your baked goods.
Butter blends flavours seamlessly
From base ingredients like onion or garlic to spicy dishes butter’s flavor-carrying properties means it can absorb and evenly distribute a spice’s flavor.
Nothing beats butter’s mouthfeel
Always smooth and perfectly creamy, butter’s perfect melting properties mean it’s the best rich base for sauces, such as a classic béarnaise or béchamel.
Croissants and pastries love butter too!
Butter creates layers and height for your baked goods, while its moisture helps your pastries stay fresh for longer.