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One job as an an apprentice baker in Germany was to prepare the butter for the next day's croissants by mixing in 10% flour by weight. This was to make it more pliable and less likely to break through the dough layers. that was our pastry butter at any rate


Pastry professionals use a variety of different butters for different recipes or tasks, as cakes, croissants, buttercream and gelato have different needs in terms of plasticity and melting point. For example, a local vendor sells six different types of butter (not counting clarified), with melting point varying between 29-40 °C (84-104 °F). Croissants ...


It's possible that they just meant, "a butter that is suited to making pastries". That is, a firmer butter compared to other butters. Some info here (I am not the author) Certainly, firmness is a factor of temperature. However it’s also a factor of the butter’s fatty acid makeup, and as I wrote yesterday, that’s largely determined by the breed of the ...

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