Professional Bakers Identify Top Butter Brands for Quality Baking

Professional bakers have disclosed their preferred butter brands, emphasizing butter as a vital ingredient in premium baked goods. The selection criteria focus on butterfat content exceeding 80% and a clean, recognizable flavor profile. These factors are essential for achieving the desired texture and quality in baked products.

The bakers' recommendations distinguish premium European-style butters from high-quality conventional options. Kerrygold, an Irish brand, is noted for its distinctive yellow color and flavor from grass-fed cows. Other favored European brands include Plugrá and Lurpak, celebrated for their consistent performance and unique flavor notes.

For high-volume production, North American brands like Land O’Lakes, Tillamook, and Cabot are recommended. These brands are appreciated for their reliability and cost-effectiveness. Tillamook, in particular, is praised for its low water content, which ensures predictable results in various recipes and production settings.

The experts further advise using unsalted butter for professional baking to allow complete control over the final product's salinity. They stress that while grass-fed butter's flavor is desirable, the butter's melting quality is also crucial for the final texture of pastries and bread.

Overall, the feedback from baking professionals underscores the importance of prioritizing fat content, water content, and flavor consistency to meet the demands of professional baking.