And as Ms. Nouiran and scores of other top pâtissiers have realized, Canadian butter is uniformly made with a government-mandated 80-per-cent fat content, while most butter in Europe – the stuff that makes for great pastries – starts at 82 or 83 per cent. "Right now the quality we make is really high, it is really good here for Toronto, and it is really good as well for France," she says. Back in Canada, Paul says dairy aficionados need not fret about the nation's butter supply. If you are looking to give feedback on our new site, please send it along to, To view this site properly, enable cookies in your browser. We hope to have this fixed soon. Where nearly every other butter processor in Canada uses high-tech machines to turn out a continuous stream of butter, Stirling still churns theirs in stainless steel barrels, batch by batch. Put a piece of butter in your palm and it will soon start melting. © Copyright 2020 The Globe and Mail Inc. All rights reserved. I can accommodate larger orders of cocoa, shea and mango butter. This determination is to be made 7-10 days after final gas packaging, Maximum Moisture for non-hygroscopic whey powder, Minimum Titratable Acidity if the whey used comes from the manufacture of swiss cheese, and is labelled to indicate that the whey is from swiss cheese. One baker we spoke with said he gets a rebate of between $60 and $90 for every $200 block of butter he buys. This is a space where subscribers can engage with each other and Globe staff. You can buy a gift card for this item! (b) not less than 0.35 percent acid determined by titration and expressed as lactic acid. If you would like to write a letter to the editor, please forward it to In pastry, water acts like glue between dough layers, sticking them together when, ideally, they should separate (it's the difference between flaky and bready). What he brought to Ms. Nourian was a five-kilogram sample of his latest product: an 84-per-cent-fat, barrel-churned butter. (3) First grade cream means cream that is clean in flavour, of a uniform consistency, suitable for making first grade butter and the acidity of which is not more than fifty-five one-hundredths of one per centum (.55%) at the time it is graded. They looked more or less identical: layer upon layer of golden feuilletage, with an airy web of buttery dough inside. The Swiss-born technical manager for Parmalat Canada holds a master's in dairy food science. Cocoa butter is a stable fat but will melt when applied to your skin. It is derived from totally renewable natural resources! Antioxidants: Cocoa butter is high in antioxidants, which help fight off free radicals. As Mr. Nogler noted, however, it does not invoke an upper limit. Welcome to The Globe and Mail’s comment community. But Mr. Wilson is a rarity. As it happened, it isn't any harder. Unrefined Shea Butter is…naturally rich in a number of vitamins. if (mod_date < 10 ) { mod_date = '0' + mod_date; } 19 For the purposes of establishing grade standards [and] standards of composition for cheddar cheese, those regulations set forth under the Canada Agricultural Products Act shall be deemed to be the regulations made pursuant to these regulations and shall apply to cheddar cheese when sold or manufactured in Nova Scotia. $6.15 per pound; available at many grocers nationwide. (2) No person shall melt, clarify, refine, rechurn or otherwise treat butter to produce "process butter" or "renovated butter" unless he has obtained a special permit from the Minister for that particular purpose. Sea Salted Cows Creamery Butter: Charlottetown. "remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //, Heavy on the butter: A week of eating like it's 1912, There will be butter when you cook like Julia - or try to, Spread smackdown: butter versus margarine, Due to technical reasons, we have temporarily removed commenting from our articles. Even worse, the paper-thin layers, called feuilletage, didn't separate and puff up in baking they way they should. 15 No person shall sell, offer for sale, or have in his possession for sale, ice cream, ice cream mix, ice milk, ice milk mix, light ice cream, light ice cream mix, or sherbert unless it complies with the standards of packing and marking provided in the regulations made from time to time under the Canada Agricultural Products Act. Butter and Margarine After selecting page will be reloaded. Butter, calorie-reduced butter, dairy spread, light butter or lite butter and whey butter graded Canada 1 must have, 5. I can accommodate custom orders or arrange wholesale pricing of both black soap and shea butter. The rich, slightly chocolate-y (but not overwhelming) natural aroma of cocoa butter is amazing. (b) not more than 80 percent moisture and may contain emulsifying, gelling, stabilizing and thickening agents. 5 For the purpose of establishing regulations governing composition, packing and marking of creamery butter, those regulations set forth under the Canada Agricultural Products Act shall be deemed to be the regulations made pursuant to these regulations and shall apply to creamery butter when sold or manufactured in Nova Scotia. This is a space where subscribers can engage with each other and Globe staff. [Note: the Nova Scotia Dairy Commission does not exist under the Dairy Industry Act; the Dairy Farmers of Nova Scotia and the Natural Products Marketing Council regulate the industry under the new Act. I like to cook with it, although it's delicious on its own. The reason for the program, a Commission spokeswoman said, is that food manufacturers and bakers who export their products are allowed to import foreign butter without tariffs. (Salted butter, though it's not as good for most baking, accounts for nearly 90 per cent of the market, Mr. Nogler said. (b) "creamery" means a creamery licensed under the Nova Scotia Dairy Commission Act; (c) "creamery butter" means butter manufactured, processed, reworked, or repacked in a creamery, exclusively from milk, cream separated from milk, or both, and with or without added water, colouring matter, or common salt; (d) "dairy butter" means butter other than whey butter made on a farm or at a place not registered as a creamery; (e) "grader" means a dairy produce grader appointed under the Canada Agricultural Products Act; (f) "inspector" means an inspector appointed by the Commission;