Butter is one of the most valuable fats due to its high nutritional value, good digestibility, vitamin content and excellent taste. 

There are several types of butter: sweet and creamy from pasteurized cream (salted and unsalted); Vologda unsalted from cream pasteurized at a temperature of 90%; Amateur and peasant, made from pasteurized cream; sour cream from pasteurized fermented cream (salted and unsalted). Each type of oil has a unique taste and aroma. 

It is important to note that in General, butter can be used to prepare any flour products.