I’m looking at this https://www.coles.com.au/product/coles-dairy-unsalted-butter-pat-250g-46883 and it says 83.3% fat, 9.7% carbs and 0.7% protein, so at most that would be 15.3% water.
If I compare that to beurre sec de tourage I see 82%, 0% and 0%.
Does that mean the cheap butter is drier and better for pastry, or are there other factors to consider?
[link] [comments]
from AskCulinary https://ift.tt/QJ3mNzt
Comments
Post a Comment