Post by @cartersbakeshop

This is really about moving brown butter from a home recipe technique into a standardized bakery ingredient. Social media has popularized a lot of methods like browning your butter, weighing what was lost, tossing in an ice cube, adding a splash of milk or cream, or adding some whole butter back in. What I want bakery owners and developers to understand is that you don’t have to keep treating brown butter as whole butter that needs to be repaired every single time you use it. Once you’ve browned it, you have a different ingredient. So if a bakery wants to keep multiple brown butter products on its menu, I would rather standardize the brown butter itself. Develop a repeatable browning process and endpoint. Retain the browned milk solids consistently. Establish a finished yield/specification. Batch it, cool and store it appropriately, and pull from that standardized brown butter as an ingredient. You don’t recreate shortening every time you mix a batch of cookies. You weigh the amount the formula calls for. Brown butter can become part of your production system in the same way. Then each product can be developed around it. One cookie might use brown butter and water while another might perform better with brown butter and whole butter And another may already have enough hydration but need better moisture retention. I’m saying that once we’re talking about professional bakery development and production, we can move beyond having to brown and reconstruct the butter inside every individual recipe. Brown butter can have its own prep. Its own specification. Its own storage. Its own weight on the formula. It becomes easier to batch, scale, formulate around and reproduce consistently across multiple products. #brownbutter #bakingtips #bakerytiktok #cookies #foodscience