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Tsingbuy on IBIE in Las Vegas in USA

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

Visits to American customers before IBIE

The IEBE is going to be held. Our partners have arrived in the United States a week earlier and spent several days visiting our customers in American.

Custom Manufacturing of Baguette Tray

Here we would like to make a brief introduction to how to custom baguette tray. The following is only for the general situation of tsingbuy French baguette baking pan manufacturer. Genarally speaking, any size of baguette tray can be customzied if there is no strict demands on row size.

The Workcraft of Multi-mould Baking Tray

As we know, the multi-mould baking tray is consist of tray frame and inner cups. When we talking about customized multi-mould baking tray, we usually customized the inner cup sizes and then set the cups into the tray frame.

About Croissant

Croissant has external crispy while soft interior, golden crisp exterior and soft interior texture. A bite is full of creamy fragrance.

Non-stick Surface Maintenance

Tsingbuy is a leading professional baking tray manufacturer in China with factory located in Guangzhou and non-ctick trays pans is one of our best-seller. Here we are going to share you some basic information in non-stick surface maintenance.

About Butter and Cheese

Butter is concentrated by the milk fat of the milk, the milk cream and skimmed milk in the milk are separated by telecentricity, and the cream layer is heated and sterilized, stirred, and only the milk fat is agglomerated. The milk fat component is 80% or more, and the water content is 17% or less.

About Milk and Cream

This article will introduce the ingredients and characteristics of milk and whipped cream, which can be better used when making cakes and pastries.
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Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
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Home > News > Industry news > Notes about Butter

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Notes about Butter

  • Author:Zoe
  • Source:Tsingbuy
  • Release on :2019-09-18


Butter is made by separating the cream from skimmed milk and stirring the cream.

From the production process: can be divided into raw butter (direct production with raw milk), superfine butter (pasteurized milk or butter without refrigeration), fine butter (using partially frozen milk);

From the taste: can be divided into original taste, half salt and salt butter.



The biggest difference between butter and cheese is the composition, butter has a higher fat content.

Good butter at room temperature should be compact and smooth, no bubbles, no drums, non-sticky, non-fragile, no adherent water vapor state, this is the best time to use, but in order to facilitate storage, we will put butter in the refrigerator for freezing storage, and then warm and soften when used.



The higher the temperature, the softer the butter until it becomes liquid (usually at 35℃). Therefore, under its low melting point, the butter softening process should be paid special attention to, not too hard, but also absolutely not unrestrained heating butter into liquid.



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Why does butter soften?

1. Frozen butter is super hard.

2. If the butter is too hard or becomes liquid, it cannot contain air and cannot be whipped to be creamy.



Is butter melted over still useful?

Once butter becomes liquid, its emulsifying property will disappear. At this time, even adding sugar and stirring constantly can not be beaten. So if it turns into liquid, you can put the butter back into the refrigerator for condensation and re-operation.

What happens without proper softening?

It's hard to whip it to be creamy. If the butter is too hard, it will make it difficult for air to mix in or very little, and it will not reach a very fluffy state. If butter is used directly in this condition, it will also make the batter dry and hard.



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To what extent should butter soften to?

For many experienced people, the result can be seen at a glance, but some people always feel a little "uncertain" when they use it. In fact, the method of judgment is very simple. Punch butter with your finger and stick it in the end without any hindrance. That means the butter is soft enough at this time. If you stir it again, you will find it very smooth.

What softening methods are there?

1. Softening at room temperature, which is the most conventional way of softening, just need to cut butter into small pieces, put it at room temperature and wait slowly. But if the room temperature is too low, it may not soften successfully.



2. Microwave oven heating, this operation should be paid special attention to temperature control by heating for every several seconds, and constantly observe the state of butter, to prevent excessive heating leading to melting into liquid.

3. Water insulation heating, similar to microwave oven heating, may cause the direct heating part to melt, but after mixing and stirring, it can achieve the softening effect.

What should we pay attention to when using it?

Because the change of temperature will soften the butter, we should pay special attention to this point when using. If the material mixed with the softened butter is too ice, it will harden the rewarmed butter again, leading to the previous work useless.



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