Concentrated butter - ideal for baking "Stollen"

According to the guidelines for fine baked goods, a butter stollen must contain at least 40 kg of butter or the corresponding amount of milk fat (based on 100 kg of cereal products and/or starches). For Dresdener Stollen it is even at least 50 kg of butter. The use of anhydrous milk fat or clarified butter has a long tradition in Stollen baking. But butterfat not only gives Stollen of all kinds a particularly good, pure butter taste, it also helps to keep them fresh for a long time: After baking, the Stollen is dipped in liquid butterfat, which seals the surface, gives it additional flavour and also prevents it from drying out during maturing and storage. At the same time, it also ensures that the icing sugar adheres better to the Stollen during the final dusting.

As a specialist in butter and butterfats for the baking trade, Hoche Butter also has the right products for the Stollen bakery: Whether clarified butter in 5 kg buckets for smaller requirements or anhydrous milk fat in 10 kg and 25 kg cartons. Also available with the addition of vanillin. The fat content of clarified butter is 99.8 %. It is produced from butter from which the water content is almost completely removed. The "soft" quality is additionally whipped with nitrogen. This ensures a creamier consistency and facilitates portioning. Due to the absence of water, clarified butter can be stored much longer than normal butter and has a best-before date of 12 months.    

The following rule of thumb applies when replacing butter with clarified butter in recipes for baked goods: 1 kilogram of butter corresponds to 820 grams of clarified butter. The formula for the conversion is: grams of butter according to the recipe x 0.82 = required grams of clarified butter. The necessary weight balance is achieved by adding the appropriate amount of water or milk.