Butter is one of the main ingredient used while baking. So, its important to know why butter is used and how it helps to bake the products. And also the types of butter available in the market.

1. Butter

2. Outline
•What is butter?
•Properties of butter.
•Types of butter and their uses.
•Kind of butter use for baking and confectionery.
•Purpose of using butter.
•Effects of butter.

3. •What is butter?
 Butter is a yellow-white solid emulsion of fat globules,
waters, and inorganic salts produced by churning the
cream from cow’s milk.

4. •Properties of butter
 It is in solid form.
 Has poor spread ability at refrigeration temperature (4℃).
 Melts at room temperature of 23℃.
 The density of butter is 911g/l.
 Contains 80% butter fat about 20% water.

5. • Types of butter
• In general, there are 15 types;
i. Unsalted butter ii. Salted butter

6. iii. Whipped butter iv. Whipped cream
v. Clarified butter vi. Compound butter

7. vii. European style butter viii. Ghee butter
ix. Beurre noisette butter x. spreadable butter

8. xi. Sweet cream butter xii. Goat butter
xiii. Vologda butter xiv. Margarine butter

9. xv. Grass-fed butter

10. i. Sweet cream butter
ii. Lactic butter
Sweet cream butter is also known
as fresh cream butter and is made
from unripen cream. It can be salted
or unsalted. It is soft, creamy
texture and a creamy buttery taste.
Types of Butter

11. •Lactic butter is especially made in Denmark Hodad
And France. The cream is mostly pasteurized,
inculcated with a culture that ripens the butter, then
pasteurized once more to arrest the ripening process.

12. •Uses of butter
a) As a spread for bread, toast and scones.
b) As a basic ingredient in pastry-making and cake-
making.
c) Used as an accompaniment (compound butter).
d) To enhance the taste and flavour of soups and
sauces.
e) As a cooking medium.
f) For better sculptures.
Uses of butter

13. Kinds of butter used in bakery and confectionary.
•Unsalted butter
For baking purposes, the test kitchen recommended
using unsalted butter so people can better control the
amount of salt that goes into the recipe.
Many chefs prefer unsalted butter, as it has a
fresher, pure flavour, but salted butter can be used in
all recipes.

14. •Purpose of using butter
 To give richness, tenderness, and structure to cookies,
cakes pies and pastries.
 It allow for steam and carbon dioxide to be trapped in
the batter as it is bakes, which cause cake to rise
 Helps to create light and tender in cake batter.
 Shortening effect.

15.  Creaming function.

16. Effect of butter
 If you leave the butter out, it will affect the taste
slightly and will cause the cupcake to stay smaller
and more dense.
 It also create a light and tender texture in cake
butter.