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  2. Butter grading - Wikipedia

    en.wikipedia.org/wiki/Butter_grading

    Grade A, made from fresh cream, has a stronger flavor than grade AA butter. [1] Butter of this grade must score 92 points. [5] It is likely to be of a coarser texture than grade AA. Like grade AA, it is widely available at food markets across the country. [1] Grade B butter is the lowest grade of butter available for consumer use. It is often ...

  3. Food grading - Wikipedia

    en.wikipedia.org/wiki/Food_grading

    Old US maple syrup grades, left to right: Grade A Light Amber ("Fancy"), Grade A Medium Amber, Grade A Dark Amber, Grade B. In Canada, maple syrup was classified prior to December 31, 2014, by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several color classes: Canada No. 1, including Extra Light, Light, and ...

  4. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)

  5. The Top 10 Butter Brands to Buy at the Grocery Store - AOL

    www.aol.com/10-best-brands-butter-buy-191600981.html

    $5.69 at . Plugrà Premium European Style Unsalted Butter. Much like Kerrygold, Plugrà has a slightly higher fat content than most American style butters, which means in most applications, it ...

  6. When to Use Salted vs. Unsalted Butter, According to Our ...

    www.aol.com/salted-vs-unsalted-butter-according...

    The Key Differences Between Salted vs. Unsalted Butter. The key difference between these types of butter is, obviously, salt. Unsalted butter is made with just heavy cream, while salted butter ...

  7. Nova classification - Wikipedia

    en.wikipedia.org/wiki/Nova_classification

    Examples include oils produced through crushing seeds, nuts, or fruits (such as olive oil), salt, sugar, vinegar, starches, honey, syrups extracted from trees, butter, and other substances used to season and cook.

  8. Butter - Wikipedia

    en.wikipedia.org/wiki/Butter

    Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15 + 1 ⁄ 4 oz/US pt). [3] It generally has a pale yellow color but varies from deep yellow to nearly white.

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