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IDAHO COOK TRYING TO SELL UTAH ON BAKING BUTTER

SHARE IDAHO COOK TRYING TO SELL UTAH ON BAKING BUTTER

A former Salt Laker who attended the University of Utah is attempting to interest people in her home town about Mrs. Bateman's Baking Butter, a low-fat substitute for butter used in cooking.

Kristine Bateman, who operates the Country Harvest Bakery in Rigby, Idaho, is just beginning to market her product in Utah and is selling it in the Ogden, Salt Lake City and Layton Sam's Club.She said her baking butter is a low-fat substitute for baking and cooking. Each cup of the product has 13 grams of fat compared to 176 grams of fat in real butter or 205 grams of fat in shortening. When baking, the amount of butter or shortening outlined in the recipe is replaced by the same amount of the baking butter.

Bateman has a bachelor's degree in food science and nutrition from Utah State University and opened her bakery 2 1/2 years ago. As the bakery grew so did her customers - from eating the rich croissants, cream puffs, carrot cake, etc. Bateman said her customers told her they had to stop patronizing the bakery because of the weight gains.

So she started experimenting with low-fat substitutes and still maintain the taste and quality. Refusing to reveal the nature of the secret ingedient in her baking butter, Bateman said she is attempting to patent the natural product that has been approved by the Food and Drug Administration.

Bateman said her baking butter is not a spread and it isn't for frying. She said the reason it doesn't fry is there is very little fat and it doesn't melt like butter. To make it thinner just add a little water.

In addition to selling her baking butter, Bateman also is marketing some of her baked delicacies in various grocery chains in Utah and Idaho.