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Bake well with butter






Backer Zeitung (36): 15-16, 18

Bake well with butter

Food law aspects of use of butter in manufacture of baker's confectionery are considered along with practical experience in use of butter and other forms of milk fat and suitability of these products for manufacture of various pastry and cake products.


Accession: 001534782



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Anonymous, 1975: Butter and butter oil. Physical and chemical test methods. Determination of diacetyl (2,3-butanedione) in butter and butter oil by the method of Prill & Hammer. 25 ml of the sample are mixed with 25 ml water; diacetyl is distilled off, and collected in 2 ml hydroxylamine chloride reagent (3.5 g in 800 ml water), forming dimethylglyoxime. The collection flask is heated for 16 h at 45 deg C, 2 h at 60 deg C...

Anonymous, 1974: Butter and butter-oil. Physical and chemical test methods. Determination of the peroxide value of fat from butter and of butter-oil according to the method of Loftus Hills and Thiel. This standard describes a method for determining the peroxide value of fatty constituents isolated from butter by the method prescribed in NEN 3703 [DSA 38, 7896]. It applies only in cases where the peroxide value is less than or equal to 1; in ot...

Anonymous, 1974: Butter and butter-oil. Physical and chemical test methods. Gravimetric determination of the solids-not-fat content of butter and butter-oil. This standard describes a gravimetric method for determining the SNF content of butter and butter oil. A weighed quantity of the sample is carefully heated to expel water. The constituents soluble in petroleum ether are extracted, and the petroleu...

Anonymous, 1974: Butter and butter-oil. Physical and chemical test methods. Determination of extraneous matter in butter and butter-oil. This standard describes a method for determining the degree of contamination of butter or butter oil with particles that are insoluble in fat and water. Hot water is added to a weighed amount of the sample, and the mixture of molten butter fat and...

Anonymous, 1975: Butter and butter oil. Physical and chemical test methods. Determination of copper in butter and butter oil. 25.0 g butter (or 21.0 g butter oil + 4 ml water) is mixed with 15 ml trichloroacetic acid (TCA) solution (150 g TCA in 1 l. water) and 20 ml carbon tetrachloride. The mixture is heated in a water bath at 60 deg C (4 layers being formed, molten bu...

Anonymous, 1974: Butter and butter-oil. Physical and chemical test methods. Calculation of the fat content of butter and butter-oil. This standard describes a method for calculating the fat content of butter and butter oil, using the formula 100 - (W + D), where W is the moisture content determined acording to NEN 3706, 3707 or 3708, and D is the SNF content measured according...

Anonymous, 1974: Butter and butter-oil. Physical and chemical test methods. Determination of the refractometer value of fat from butter and of butter-oil. This standard describes a method for determining the refractometer value (the degree of light refraction at 40 deg C, expressed in Wollny refractometer degrees) of fatty constituents isolated from butter by the method described in NEN 3703 [DSA 38...

Mohr, W.; Dittmann, H.; Jesiak, H., 1958: The treatment of butter in a Mikrofix unit. Part 2. Method for moulding brittle, winter butter, Fritz-bulk butter and Alfa-winter butter.. Varied reports have been presented on the value of the Mikrofix butter blending unit. In this paper, a full description of the machine is given, technical data are presented and results of comprehensive tests on its value for various types of butt...