yeast was used in its manufacture. It may be sold salted or unsalted. If salted about 1.5% of salt is normally added. The flavour of butter is complemented during baking by vanilla and sugar. In the course of biscuit baking the fresh butter flavour changes to a mild toffee or butterscotch note which has both good flavour and aroma. a baked butter flavour is enhanced with minimum baking time at high temperature The handling of butter has become a major obstacle to its large scale use. Butter from creameries is nearly always packed in plastic lined cartons of about 12.5kg. It should be kept in cold store at about 4.C to preserve its freshness The optimum temperature for use in biscuit doughs is about 17 18 C and it takes many hours for blocks at 4 C to rise to a convenient and uniform temperature. It is not practical to melt the butter and replasticise it in the bakery and it is also not practical to bulk handle the butter by means of pumps and pipe lines whilst still maintaining the typical properties Thus, it is necessary to raise the butter temperature either by conditioning it in temperature controlled rooms for perhaps 48 h or to increase the temperature more rapidly, for example, with microwave energy. A rapid heating method usually requires that the temperature and plasticity are equilibrated by working and pressing the butter through a mincer-type machine with a die plate giving about 4mm diameter extrusions. Even amount of manual handling is needed and in a warm bakery it is easy for butter to become too soft before use. At high ambient emperature butter will become rancid within a few weeks Butter fat may also be purchased as butter oil without any appreciable moisture and protein. Blocks of butter oil are not normally plasticised making them much harder than butter. The flavour imparted to biscuits made from butter oil instead of butter is much inferior, so that butter oil is not a popular ingredient for It may be possible to purchase butter that has been 'denatured vith sugar. If the quantity of sugar added is known this can be a useful ingredient for biscuits. It is usually cheaper than real butter 6.3 Margarine When first invented margarine was a butter substitute made from oils other than milk fat. There are now many different margarinesFats, oils and butter 39 yeast was used in its manufacture. It may be sold salted or unsalted. If salted about 1.5% of salt is normally added. The flavour of butter is complemented during baking by vanilla and sugar. In the course of biscuit baking the fresh butter flavour changes to a mild toffee or butterscotch note which has both good flavour and aroma. A baked butter flavour is enhanced with minimum baking time at high temperature. The handling of butter has become a major obstacle to its large scale use. Butter from creameries is nearly always packed in plastic lined cartons of about 12.5 kg. It should be kept in cold store at about 4°C to preserve its freshness. The optimum temperature for use in biscuit doughs is about 17- 18°C and it takes many hours for blocks at 4°C to rise to a convenient and uniform temperature. It is not practical to melt the butter and replasticise it in the bakery and it is also not practical to bulk handle the butter by means of pumps and pipe lines whilst still maintaining the typical properties. Thus, it is necessary to raise the butter temperature either by conditioning it in temperature controlled rooms for perhaps 48 h or to increase the temperature more rapidly, for example, with microwave energy. A rapid heating method usually requires that the temperature and plasticity are equilibrated by working and pressing the butter through a mincer-type machine with a die plate giving about 4mm diameter extrusions. Even so, a considerable amount of manual handling is needed and in a warm bakery it is easy for butter to become too soft before use. At high ambient temperature butter will become rancid within a few weeks. Butter fat may also be purchased as butter oil without any appreciable moisture and protein. Blocks of butter oil are not normally plasticised making them much harder than butter. The flavour imparted to biscuits made from butter oil instead of butter is much inferior, so that butter oil is not a popular ingredient for biscuits. It may be possible to purchase butter that has been ‘denatured’ with sugar. If the quantity of sugar added is known this can be a useful ingredient for biscuits. It is usually cheaper than real butter. 6.3 Margarine When first invented margarine was a butter substitute made from oils other than milk fat. There are now many different margarines