I suspect the frying butter is cheaper. According to the declaration, nothing has changed in terms of butter, but the old https://produkte.migros.ch/butterzopf-terrasuisse-111402000000 was better than the new https://produkte.migros.ch/butterzopf-terrasuisse-111402000500

I would have said that this is because of the taste! Cooking butter is boiled butter, practically pure milk fat, whereas butter is a water in fat emulsion. Cooking butter can be heated to a higher temperature, which is not relevant for plaited bread. The taste of the butter, however, is more intense. I could imagine that this is the reason.

Hello pv, thank you for your question. It is correct that we use clarified butter - this corresponds to evaporated butter (butter with water removed). This raw material has the advantage in production that we can store it without refrigeration. However, this has no effect on the quality and taste. Kind regards, Luisa