Battle of the Butters!

Описание: OPEN ME!

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Content Timestamps:
*INTRO
00:00 - 00:57

*PROCESS & METHODOLOGY
00:57 - 04:57
• Difference between cultured and pasteurised butter
02:57 - 03:14
• Instagram poll results (quick mention)
03:14 - 03:28
• How different butters affect different baking (quick general overview)
03:28 - 04:30
• Methodology
04:30 - 04:46
• Variables
04:46 - 04:57

*PHASE 1 (FLAVOUR TEST)
04:57 - 07:11
• Phase 1 Results
05:39 - 06:59
• What are you trying to achieve?
06:59 - 07:11

*PHASE 2 (FLAVOUR TEST)
07:11 - 08:26

*CORRELATIONS (FAT & SODIUM and FLAVOUR)
08:26 - 10:50
• Literature Review
08:56 - 09:51
• Comparison to personal findings
09:51 - 10:19
• Sodium discussion
10:19 - 10:50
*SOFTEN SPEED AT ROOM TEMPERATURE & PLASTICITY
10:50 - 12:39

*COLOUR COMPARISON
12:39 - 13:33

*PRICE COMPARISON
13:33 - 13:42

*CONCLUSION/QUICK SUMMARY OVERVIEW
13:42 - 16:49

Limitations of the study:
Sample size demographic consisting of only Western Australian Residents (and migrants) may have influenced the outcome of the flavour scores as I reckon, heritage and culture greatly influences our preferences. If study was conducted in France with only French residents as the sample population, results are likely to differ significantly.

None of the taste-testers were “professional or expert” taste-testers. Only basic guidelines were provided where they were required to taste all samples provided in one sitting, going back and forth and to grade them based on their preferences. Participants were also instructed to not discuss their preferences with each other to limit influence.

This study was poorly controlled as I did NOT sit in the same room to monitor or regulate all taste-testers during the process, nor was this experiment conducted in a lab of any sort. I have no guarantee other than based on trust that all participants took the tests seriously and in accordance to the guidelines provided, participants who did not test all samples in one sitting were excluded from the results due to botched testing.

Various temperatures that each tester heated the croissants up to in their own ovens or microwaves are likely to affect accuracy of results across all flavour scores tallied. While I did control (as much as possible) to ensure all croissants were made with exactly the same quantity of ingredients and reduced salt, butter may have leaked or retained in some batches.

If butter flavour tests were conducted strictly by tasting fresh, uncooked, cold butter - results may differ as well as temperature does influence our ability to taste.

This study is purely a passion project and all claims made on flavour perception reported by this small study is NOT a scientific or accurate indicator of the true quality or flavour of each of the butters tested.

Cherrylane’s Cookies, Cakes and Confectionary is in no way intending to criticise any of the butters compared, and is merely presenting a butter review comparison as a consumer. All results shown are purely preferential and individuals who view this information is encouraged to also conduct personal flavour tests to determine the best butter flavour for their pallet.

FAQ AND REFERENCES:
*What are the 15 different types of butter?
*Why do Halal Butters need to be certified Halal? Isn't butter just made from Milk?
*Why is soften speed and plasticity of butter important for croissants?
*Why is milk white if butter is mostly yellow and derived from milk?
*References
CLICK TO VIEW pdf: https://docs.google.com/document/d/12...


Disclaimer:
This is not a paid or sponsored video. Cherrylane’s Cookies, Cakes and Confectionary (Cherrylane’s) is in no way affiliated with any of the brands or companies mentioned in the video. All opinions and results presented in this video are based on the opinions of completely neutral and unbiased participants who are not professional taste-testers, just everyday individuals. Cherrylane’s is in no way claiming that the results showcased in the video are scientifically accurate in any way, and merely representative of the opinions of the subjects who participated.

The results presented in this video is not an indicator that this is how the French had intended croissants to taste. Perhaps, President butter was formulated to suit the pallet of the French, therefore, all recommendations presented in this video should be taken subjectively.