European Butter: A Touch of Distinction in Every Bite

European Butter: A Touch of Distinction in Every Bite

Have you heard that European butter is more effective for baking? Do you know why is it considered a high-quality product? This butter, produced in Europe, has recognition for its unique creamy texture, distinctive flavor and versatility in a wide range of culinary applications.

But what is it that really makes it so special and so sought after by chefs and amateurs? Some people believe that this is related to their color, however it is not. The deeper yellow color of European butter is only due to the diet of European cows. They consume more beta-carotene-rich grass, which gives the butter this color (Abramson, 2024).

Where does the Charming of European Butter come from?

A unique manufacturing process distinguishes this butter and gives it exceptional cooking qualities. On one side, American butter is produced under USDA (United States Department of Agriculture) and FDA (Food and Drug Administration) regulations. These institutions, as well as the US butter industry standards, indicate its preparation with 80% fat content (FDA, 2023).

On the other side, the European version of butter has a higher percentage of milk fat, ranging from 82% to 85% (Ewing-Chow, 2024). This difference not only manifests in its soft texture and brighter color, but also in its stronger and more distinctive flavor.

In addition, European butter can undergo fermentation, which confers a taste similar to yogurt or sour cream. This variation in the shortening content makes it a preferred choice in many recipes.

European Butter in the Industrial Bakery

In the industrial bakery, this type of butter plays an essential role. Due to its higher fat content and lower water percentage, butter from Europe can affect 

how a baked product tastes and looks. Additionally, it can have an impact on its texture.

This results in denser and more delicious baked products compared to those made with American butter. Why? Because of a more pronounced flavor. American butter usually has a neutral or slightly sweet flavor. In contrast, butter from Europe has a pronounced one (Streit & Kubala, 2020).

That said, the choice of butter will influence the result. Just as there is powdered milk, there is also powdered butter. And, of course, there is the decision between using salted vs unsalted butter. Added salt, whether in US or European butter, can intensify the flavor and change the texture of the dough.

What to Bear in Mind When Making your Choice

Then, what is there to consider when choosing between different types of fats for cooking and baking? In a nutshell, it is essential to understand what is implied in the composition of each product. Lard substitutes and butter substitutes, such as margarine or vegetable fat, can be advantageous in some situations.  However, they may lack the flavor and intensity of the butter from Europe.

Do you want to take your culinary masterpieces to new levels of excellence? If so, this is the ideal butter. Explore Disjobel's catalog of bakery products and make magic in the kitchen. The best quality close at hand!




Abramson, A. (2024, December 2). Is European butter better than American butter for baking? We asked a pro baker. The Spruces Eats.

Ewing-Chow, D. (2024). Spread the word: here are the biggest trends in butter. Forbes.

Streit, L., & Kubala, J. (2020). The 12 best butter brands for every use. Healthline.