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Core Viewpoint - The article highlights the rise of domestic butter, particularly Qiaobai Le fermented butter, as a viable alternative to imported butter in the Chinese baking industry, driven by the need for stable supply and cost control amid fluctuating import prices [2][6]. Group 1: Industry Changes - The baking industry has seen a significant shift in raw material demands, with bakers seeking butter that offers strong flavor, ease of use, and cost control [6]. - Qiaobai Le fermented butter has quickly gained popularity by addressing these three key pain points effectively [6]. Group 2: Flavor Profile - Qiaobai Le's competitive edge lies in its high-quality milk source and unique fermentation process, which enhances flavor complexity [7]. - The butter's flavor profile transitions from a rich milk aroma to a clean lactic scent and finishes with a rounded caramelized sweetness, creating a memorable taste experience [8]. Group 3: Operational Efficiency - The butter's performance directly impacts the efficiency and stability of bread production, making it a reliable choice for both artisanal and mechanical baking processes [11]. - Qiaobai Le fermented butter maintains stability during production, ensuring clear and crisp layers in baked goods while preserving rich aromas [11][12]. - It simplifies operational challenges and provides a consistent flavor upgrade across product lines, allowing for controlled costs while enhancing product quality [15]. Group 4: Product Innovation - The article presents innovative recipes utilizing Qiaobai Le fermented butter, such as the Lemon Lemongrass Coconut Toast, which has gained popularity in the market [19][21]. - The butter enhances the texture and flavor of the dough, contributing to a more refined product that appeals to consumers [37]. Group 5: Market Positioning - The rise of domestic butter is not coincidental but a response to industry demands for quality, stability, and cost-effectiveness [59]. - Qiaobai Le fermented butter is positioned not merely as a substitute for imported butter but as a new choice that better understands and caters to the needs of Chinese bakers [59].