Are referring to Stirling's Churn84 line? If so, pay attention to the nutritional information panel. It's 80% butterfat, not 84%, 8g of fat per 10g serving. It tastes good though.antihero wrote: ↑ Since discovering 84 butter - it's the only thing I will use in making anything flaky or pastry like.
Quickly summed up by an old article by Chris Nuttall-Smith:
"Three or 4 extra per cent of fat content may sound like a trifling difference, but it's a massive one in the worlds of baking and chocolate making. Fat content affects butter's flavour (more fat, more flavour), delivers creamier texture, and raises butter's melting point. But most critically, fat content is a zero-sum proposition: The more fat a butter contains, the less room there is for water. Higher fat butter can contain between 10- and 20-per-cent less water than the usual stuff."
https://www.theglobeandmail.com/life/fo ... cle547827/
Basically less water equals flakier crusts and poofy pastries. Dunno - works for me.
https://stirlingcreamery.com/products/c ... alted-250g