Hard Winter Butter (Lactic, Unsalted, Without Color)

Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications.

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