 Submitted by hebakes on July 23, 2009 - 6:46pm
Okay, so I’m slowly perfecting my croissants. I’ve found the absolute perfect flour (B&D) the perfect yeast (Red Star) but I’m wondering if I can find the perfect butter.
Right now, they’re 99.9% like they were when made with French flour, but I’m wondering if dry butter will bring me to 100%.
I’m using a higher fat content butter, but if I don’t get it really cold, it can get too hot when I enrobe it, and that screws everything up. In France they use a dry butter, but I can’t seem to find it anywhere.
Any suggestions?
It took me 2 years to discover B&D Flour, so I PRAY I get a decent response to this post soon.
All you bakers-HELP A GUY OUT!
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You Don't Need to Travel to Death Valley
If you can find butter with a fat content at 82% or greater you've found dry butter.
Let's just be honest about this
So you want to be in the flour business. OK. Let's start by telling us about your products, where they come from some details about the protein numbers on the flour. That sort of thing. I looked at your web site and it looks like you have a good start but I don't think you are ready for the leap yet. Coming in hear pretending to be a baker looking for help with butter, well, that's silly.
Get back to me on this.
Eric
Some more information
I found this link
http://www.prurgent.com/2009-06-01/pressrelease40736.htm
Thomas
2nd one
Sorry friend, I don't want to sell flour. But I ought to get in the dry butter business apparently...
You ARE however, the second person to say that. I'm going to stop mentioning brand names and just say "AWESOME" flour until someone asks. I just searched and searched for so long, and when I finally found something I wanted to say, because I haven't seen much about it on the internet.
I checked out your posts, and you mention King Arthur in almost all of them. Does that mean you're an employee?
Sorry to disappoint you, but there's no ulterior motive.
VWG
I still want to know why vital wheat gluten appears to be listed as the first ingredient. That's an impossible bake, I think.
--Pamela
dry butter,??????
So does that mean I am way behind things, as I have never heard of dry butter, or is it due to the fact that I only ever buy/use in my cooking baking the best butter I can find,.
I must also say that I have never seen the moisture content in the said butter on the wrapper.
I never have problems with my pastry's etc.
dry butter, hummmmm. qahtan
Wet Butter
I suppose we don't find the water content of butter printed on the label because they assume we know that butter is a by-product of milk and milk has a rather high percentage o water (typically over 80%) so they expect us to know there's water in the butter.
Dry butter
This is really a butter with a moisture content of 12-14% which is a little lower than most "European style" butters and certainly lower than supermarket butters.
For those of you who don't fabricate butter, the size of the the grains when the butter is removed from the churn and the way it is worked (patted/kneaded/etc) after washing can lower the moisture content. It takes some time to thoroughly work butter, so the higher fat content commands a premium price.
Hope this is helpful.
Just type
"beurre sec" into your favorite search engine. Straus is a brand name that shows up with frequency. You might wish to contact them to see how you might be able to buy it.
Hope this helps.
Straus
Thanks for that tip. Trying to find where to buy it, but I'm super happy to even find out about it. I use Plugra, and it works pretty well. I just have to make sure to keep it cold enough that it doesn't seep through.
I'll let you know if I find a place to buy it.
Diamond organics
http://www.diamondorganics.com/
You can order the butter here, but also try http://www.strausfamilycreamery.com because maybe you're lucky enough to have a store near you.
Thanks again for the tip! I'll let you know how it works and if it's much different than the Plugra or not.