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From YouTube: How One of France's Oldest Butter Producers Makes 380 Tons Per Year— Vendors

Description

Bordier Butter in Brittany, France produces up to 380 tons of butter per year that gets shipped all over the world, to individuals and restaurants alike. They produce different kinds of butter including seaweed butter, yuzu butter, smoked salt butter, and more.

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Credits:
Producer: Carla Francescutti
Field Producers/Directors: Anna Muckerman, Mohamed Ahmed
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Mohamed Ahmed

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal

0:00 - Overview
0:36 - Liquid cream process
1:43 - Buttermilk
2:40 - Cleaning
3:07 - Kneading
5:18 - Bordier History
5:59 - Quality Control
7:18 - Compound Butters
7:54 - Shaping & Packaging
10:09 - Cooking With Butter
11:50 - Legacy
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A

Butter is a fat that will be alive in Brittany. We will use it for every meal.

A

We turn between 350 and 380 tonnes per year. Each restaurant customer will be able to choose the weight of the server. Everything is done by hand, it's really to meet customer expectations. As long as manually, it's doable.

B

We say more I'm going to buy butter. Damn.

A

We harvest the milk in a perimeter of 100 km. This milk today will be skimmed that is-, that is to say, that we are going to separate the skimmed milk and the liquid cream there. This cream, you can start to observe we are already on a color a little towards beige,, that is to say that we have already concentrated the fat milk, milk. We were in the 4% fat content, and here we are on creams in.

B

A

37 38: we have the impression that in the barrack we have a cloud that is in the process of being created. Today we are going to put implements 4400 liters of liquid cream, and we will have just about tomorrow in the workshop 2 tons of butter blood. The barrack, if you get closer, is equipped with blades inside and this cylinder will rotate on its horizontal axis and it's not. The will come now shake the cream and for you come start to release the focus of butter. So there we will be on a two-hour process.

A

The cream, which will begin to transform into grains of butter, will not reason inside the barade. In the same way, it is the grains of butter which are mounted and in below we are going to have the liquid, which is going to be the buttermilk.

A

We are going to continue to micro filter it. We are going to dry it. There is nothing lost in the in the milk. We are going to put back the same quantity of water as steam that we removed c, that is to say that there we will have 2000 liters of water. The water will be frozen, then. Why?

A

Because it goes by its temperature, it will retract, it will harden the grains and when now they will clash and well, they will am amal gamer and will create really t the general mass, the final mass, which will be the butter of the churn churning in France. Then current must represent two to three percent of the volumes worked. Otherwise it will really be the centrifugal force, which will be used, a slightly more industrial method where we won't have given the material so much rest.

A

The last process of the spiel. It's going to be the final cleaning of the butter,, that is to say that we're going to knead the butter and we 're still in it and incorporated ice water, it's water frozen. So we will continue to give the structure to contract the butter, but above all, will allow by this washing to remove certain elements of the minerals, certain proteins still so that the butter keeps better and which is not development of rancidity.

A

So there it is a butter that we left in rest for 24 hours, this butter we will mix it so for the mixing. We will work on a wooden mixer, a tech mixer very, very hard for its anti-sticky power. We didn't invent anything in the sense that wood was the material used in a very natural way. At the beginning of the century. In the farms we used 50 kg of soft butter and there we are going to make a total of 2 9%.

A

The mixer will collect. The butter will ensure that it is softened in a homogeneous way well distributed the fact of working it on the wooden tray in the open air. We will create an oxidation of the fat, but we will develop. We are going to develop the flavors we are looking for so currently in France. We are the last to use this type of device. The butter at the start of mixing it will be, it will be, it will be granita.

A

It will be brittle and gradually to the extent that we are going to pass it more and more often under the cylinder we are going to have suppleness and elasticity. It is going to develop silkiness in the mouth really length in the mouth.

A

The term we use to cry is what what we are looking for is the one who will be thrown away will attack the fat molecule. We do n't breathe out moisture, yet you 'll see it's droplets. It's tears that will appear, and it's going to be able to look where we're going to lose 1 2 liters of water.

A

We will have started with a butter that will have a moisture content of 16%., so we're going to remove more moisture, we're going to concentrate the fat again, so we're going to further develop our flavors our aromas, his finger when he uses it like a knife, it's certainly to distribute the material, but it's a detection. Needle for his part, he will feel if there are layers of different texture inside I am currently the oldest collaborator at the Bordier house.

A

I have gone through all the pockets I started, selling in stores, butter, mixer delivery, driver I have been working with Jean-yves Bordier for 22 years. He retired, but we remain relatively close. I discovered the profession through him, so in 1985 he bought the dairy store la maison du beurre in his Malo intramural. He sees in the back of the store a mixer really. He said to himself I'm, still really going to try to redevelop and give back more letters of nobility to butter the test.

A

We do each time to see To rify the coloring is to be able to take a sample of the unmixed soft butter and come and check it now in opposition to the mixed butter there. If you look closely at the difference, oxidation oxygenation that we have made of our of our butter, it is very flagrant. So there it is a water butter which would not have received any salt. So the mixers have as a mark that if there are small grains which are 8 mm, a centimeter, it will be absorbed at the level noise.

A

If it's bigger, well he's going to have to notice a little bit we're going to taste them with each batch. So we're.

B

Going to check.

A

The texture, the silkiness, we have a very, very strong saline attack in the sense that we're just coming to salt. It is a butter that tomorrow we will group it together. It will already have another flavor, because the salt we will continue to fuse and then we can choose modes of 1, 2, 3, 4 or 4 10 kg.

A

So each one of these modes will be will be weighed and there at present it is mode they vo nt, be sold by the slice in the dairies will leave this evening and tomorrow morning it will be at the customer's at the creamer's.

A

We will make a batch of Espelette pepper butter, it's really the really Espelette pepper that will give the taste the color. There is no artifice, coloring or preservative all year round. We make about ten cinder blocks. We have smoked seaweed butter, then after we have seasonal butter, which we will call ephemeral butter, and then we have specific butters that are made only for such and such a customer or restaurant owners who will send us their ingredients and we will check if it is compatible with our butter.

A

The butter it came out of the it came out of the mixing, it is weighed, it is calibrated at the request of each customer.

A

We are making 125 g pads and we are just going to show you that by just changing a guitar, we will be able to adapt immediately to the demand for the specific work for the for the customers. Nts, each customer will remain able to choose the weight of sebeur 20 g 25 g 30 g.

A

It is placed on the table and this table when it is going to be full, it will leave and it is a brigade of your fear which will take charge of it.

A

Each customer will remain earth who comes to us with a particular expectation will be able to choose his salt level, the weight of the butters he wishes for his table, the shape of the butter, the ultra customization, the height, the width, the circumference.

A

It is an everyday food, but we honor the precise order of this client. It's the cones, so you see it's all done by hand. So there I was working with a pallet and a half pallet, so I'm going to make sure that my machine goes, but tomorrow succeed in duplicating the same form with each butter.

A

Us it's, the energy of the team. No one has to stay all day at the same station if I type for an hour, I will pack for an hour. I will weigh for a e hour and we will be constantly running so as not to accumulate fatigue and continue to be passionate about what we do.

A

All the orders that will leave from us will go to about 30% in our stores 30% in catering c, that is to say that we will deliver 350 to 400 restaurants, all of the species in tailor-made 30% at resellers and 10%, for export on this 10% for export. It will go to 30 countries of the world. All the orders are put together from our different workshops, and from here we will package everything. We will collect the customer orders. You see it's late morning, work. It's tailor-made work, only mini butters with destinations such as Thailand Paris.

A

Here there is Singapore. We are going back to Paris again and we have an order that is going to leave on a train.

C

Here the bred coffee table and the Michelin starred sound and since 2010 today, I have been preparing the coconut who just started a few games and fennel and c mushrooms from the sun.

C

A little olive oil butter.

C

It makes foam and I added fennel and the mushroom from the bridge. The butter had bones.

C

We don't use very little, but as I do mixture of French cuisine and that I have Japan and a lot of people use a lot of scallops with bronzague and I bought some nice lemon juice.

C

And the mushroom, so that's from my yulossos.

A

We have the luck at the moment is that French gastronomy is exported, a chef will train sous-chefs, who tomorrow may be in another country, and we will remember, we will do everything to serve him in the same way how we could serve the customer. Who is next to us. What I find really interesting is that it's a tailor- made job. We can be proud to have a butter that is unique and unique to each customer is done as a team.