Butter for the crumble

Description

Butter for crumble is a full-bodied, creamy fat with a light cream color and a delicate, buttery aroma; in its cold form, it has a firm consistency, easily crumbling under the fingers, and when broken down, it gives baked goods a buttery note and a golden structure. From an ingredient perspective, it is mainly saturated fat and energy; it provides fat-soluble vitamins, primarily vitamin A, as well as small amounts of vitamins D and E. In moderate amounts, it offers satiety and a delicious texture, but it is advisable to use it sparingly due to its calorie content and saturated fat levels. It is most commonly used for crumbles, toppings for fruit casseroles, cookies, and tarts, as well as an ingredient in cookie crusts; it works best when cold, cut into cubes or grated, to achieve the desired flakiness. It should be stored in the refrigerator, tightly wrapped, away from aromatic products, and can be frozen for longer storage; before preparing the crumble, it should remain cool and not melted.