BS 5086 is a British standard on the analysis of butter that discusses the determination of water content in butter to ensure too much water in butter does not affect the production of bakery products.
BS 5086-3 is the third part of the BS 5086 series that describes a method for the rapid determination of the water content of butter.
The method under BS 5086-3 is applicable to all types of butter.
BS 5086-3 on the method for determination of water content in butter is useful for:
The water in butter ranges from 10 to 18 per cent. In baking, butter with low water content is preferred since excess water can interfere with the development of gluten. Excess water would leak out and combine with the flour developing the gluten resulting in a tough pastry.
BS 5086-3 provides you with guidance on apparatus, sampling, routine method, procedures, expression of results, test report, etc.
The routine method and procedures provided by BS 5086-3 assist you in the determination of the water content in butter in the shortest possible time consistent with accuracy, improving the quality and subsistence of butter and ensuring butter is free from contaminations.
With obedience and compliance to BS 5086-3, you can enhance butter’s effectiveness and efficacy and manufacture a standardized high-quality product.