Of course, a meal that tastes good is just as importnat to a customer as one that is goof for them - and butter has a deliciously unique flavour capable of further elevating your menu offerings.
Butter’s mouthfeel is beautifully smooth with a creamy texture.
With its perfect melting properties, it provides a rich base for sauces, such as a classic béarnaise or béchamel.
As well as working perfectly with base ingredients like onion or garlic, butter’s also ideal for spicy dishes.
Its flavour-carrying properties means it absorbs and helps uniformly distribute a spice’s flavour.
Absolutely nothing compares to croissants or pastries made with pure butter.
Butter creates layers and height for baked goods. Its moisture also helps pastries stay fresh for longer.
Customers keen on eating natural foods would be hard-pressed to find one as pure as butter.
With today’s diners demanding food that is ‘real’, it makes good business sense to choose ingredients as close to their natural state as possible.
And being just a churn away from full cream cow’s milk, butter easily meets that requirement.
But not all butters are created equal. The quality of a butter is determined by the quality of the milk used to make it.
With New Zealand’s temperate climate, cows are outdoors grazing on pasture all year round, thus producing a superior milk and consequently a butter with a fuller, creamier flavour.
Butter from pasture-fed cows also has more beta-carotene and vitamins than cows fed on grains, which is why New Zealand butter has a distinct colour – you can literally see the goodness in that signature yellow hue.
Nutritionally the composition of butter is roughly 80 percent fat (mostly saturated), 12 percent water, 2 to 3 percent nonfat milk solids (lactose, protein), and 2 percent added salt.
Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol. The Vitamin content is higher with cows that feed on fresh grass.