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Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
1.2 Conversion. 1.3 Metric equivalent. 2 ... Download as PDF; ... British laws for the sale of goods defined a tub of butter as a receptacle of a size which could ...
Sticks of butter. Butter is a mainstay in almost everyone’s fridge. We slather it on our toast, cook with it, and top foods like pancakes and potatoes with it. ... Next up, find out how putting ...
Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. [20]: 35
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This is known as "soft metric" (as opposed to a "hard metric" system, where packages and measures are generally sold in "round numbers"; in a hard metric system, butter might come in a 500 g package). Mandatory nutrition facts labelling (the Nutrition Facts Table) uses metric units for several basic nutrients, although serving sizes can be ...
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