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Committee on Foods

JAMA. 1935;104(23):2096-2097. doi:10.1001/jama.1935.02760230044011.
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ABSTRACT

NOT ACCEPTABLE 

SCHOTT'S BUTTER KRUST BREAD SLICED SCHOTT'S BUTTER KRUST FAMILY LOAF  The Schott's Bakery, Inc., Houston, Texas, submitted to the Committee on Foods a white bread prepared from patent flour, water, sucrose, powdered skim milk, shortening (hydrogenated cottonseed oil), salt, malt extract and a yeast food containing monocalcium phosphate, sodium chloride and potassium bromate, called Schott's Butter Krust Bread and Schott's Butter Krust Family Loaf. The sides of the pans in which the bread is baked are oiled with butter. Other than this, no butter is used. The top crust of the bread is not treated with butter. Approximately 0.02 ounce of butter is added to each pound loaf pan.

Discussion of Name and Label.—  The name "Butter Krust" indicates either that the baking formula contains considerable milk-fat or butter or that the entire bread crust has been specially treated with sufficient butter to impart a distinctive butter flavor.

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