Dairy
European Style
European-style butter means higher butterfat (often 82%+) and frequently cultured flavour—pliable for pastry, rich on bread. Not always from Europe; the style is the fat and process target. Prefer for croissants, pie dough, and finishing. Softens more nicely than low-fat sticks. Still chill for lamination.
Track this ingredient
Unit
Characteristics
Preparations
BakedLaminatedTable
Traits
High FatOften CulturedPliablePremiumRich
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Grade B
Grade A
Grade AA
History
US
US makers labelled European-style high-fat butter for pastry cooks.
European-style butter became a premium supermarket default for bakers.