This butter powder is a versatile base to use for sauces, spreads, and is great for baking. Butter powder is great to use as a spread. Reconstitute it and chill. The only drawback with butter powder is that you cannot fry with it like you do normal butter. Butter powder is easy to bake with. Just put the desired amount in with the other ingredients and add some water to it. It will turn out just like you were using regular butter. This powder is delicious and it is easy to use. A need for your long term food storage-not just an extra!
Ingredients: Butter (cream, salt, annatto), nonfat dry milk, sodium caseinate (*Contains less than 2% disodium phosphate as a processing aid and less than 2% silicon dioxide as a free flow agent). Naturally gluten free product.
Directions: Dehydrated butter powder is 70% fat whereas butter is 100% fat. Adjustments may need to be made for recipes and mixes requiring fat. For every 16 oz. butter fat needed, you will need to add 21 oz. butter powder. Adding a small amount of oil to powder may be sufficient to get desired results. This powder has a wonderful buttery flavor when added to rolls, breads, cookies, and cakes. To add to mixes, add dry product using equal portions. Example: ½ cup butter is equal to ½ cup butter powder. Add 1/3 cup increased liquid (water or other). You may need to adjust amount of water added for desired consistency. For enhanced texture and flavor, add 1 tsp. of vegetable oil. When used in baking, keep batter moist as it will dry during baking process.
*SHOULD BE STORED AT OPTIMUM CONDITIONS-60 DEGREES OR LESS.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Shelf life estimates are based on industry studies from sources deemed reputable. Since we have no control over individual storage practices, we must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans, product may store up to 5-10 years.