Butter is widely used in cooking, as an ingredient in many sauces, for frying, and in various dishes.

Unsalted Butter‍

Ideal for sweet pastries and confectionery. Milder in flavor compared to regular salted butter.

Ghee (Clarified Butter)‍

Made by slowly heating butter until the milk solids separate from the fat. This butter imparts a rich buttery flavor to dishes and is often used in Indian cuisine. It can be stored for months without refrigeration due to its high level of purification.Does not change the color or smell of food and does not burn.

Pork Fat

Rendered pork fat is obtained by melting lard. When combined with butter, it adds incredible softness to dough and creates a golden crust when frying (e.g., potatoes).

Salted Butter

Salt acts as a preservative. Very versatile butter.

Margarine‍

A substitute for dairy fat, used like butter. Made from vegetable fats, occasionally containing animal fats or milk (indicated on the label). Low-calorie margarine is unsuitable for baking due to its high water content. For dough, only hard margarine is suitable (remember, the dough will be bland and needs to be salted and flavored with herbs or vanilla). Soft margarine burns during frying and causes irreversible harm to health.

Internal Fat (Suet)

Fat from the internal organs of animals. Primarily used for making sausages. Unsuitable for dietary nutrition and classified as a saturated fat.

Vegetable Culinary Fat

Fats of plant origin, produced from vegetable oils. Causes irreversible harm to health.

Blended Culinary Fat

A mixture of vegetable and animal fats. Pure white in color, odorless, and flavorless. Popular among pastry chefs because it makes dough crumbly and easy to mix with flour. Used for savory baked goods, meat pies, and yeast-based pastries. Causes irreversible harm to health.

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