Product FAQs

Specific ingredients vary from product to product and flavor to flavor. Any major food allergens contained in Butter Braid products can be found on the back of each package in the allergen notice under the ingredients list, and are also listed in the allergen notice under the ingredients list on our website.

Visit the braided pastries section to find the information you are looking for. Once there, click on the flavor icon of your choice to find the allergen notice under the ingredients list.

Generally speaking, Butter Braid products do contain Egg, Milk, Soy, and Wheat. Butter Braid braided pastries do not contain and are not made with peanuts, tree nuts, or any other kind of nuts; however, we do manufacture a different line of products with nuts on the same manufacturing equipment.

Please visit the how to get more section on our main website for detailed information.

Please keep products frozen at all times until you are ready to use them. We recommend storage in a chest freezer at 0° F or below for optimal product longevity.

Butter Braid products are delivered frozen to fundraising groups. They will stay frozen for approximately 1-2 hours after delivery depending on temperature and other circumstances. Once the product starts to get soft, it must be put back into a freezer. If the Butter Braid product has started the rising process, (you will notice this if it starts to expand) it cannot be refrozen without affecting the performance of the product. There are no food safety issues if the product is re-frozen during the rising process; however, being a yeast-based product it will most likely not perform as expected when you go to prepare it.

Butter Braid product shelf life is 6 months from date of manufacture when kept at 0° F or below. We do recommend that you use your Butter Braid products within 6 weeks of receiving it for best product performance.

If product is not used within the 6 month period, product performance may suffer due to aging of yeast. At this time there are no food safety concerns, just product performance concerns. Although we have had many consumers call and let us know how wonderfully their 1 or even 3 year old product performed, looked and tasted, we do not recommend this approach.

Please visit the braided pastry baking & handling page or the pastry roll baking & handling page for baking and handling instructions.

We recommend sharing! A braided pastry (with filling and icing) is 22 oz. in size or 1 lb 6 oz. The recommended serving size is a 2 oz. slice. Your braided pastry should serve eleven, each with a 2 oz. slice.

An average sized braided pastry after rising will be approximately 5 in. wide by 2.5 in. tall by 13 in. long. We have seen many larger than this and some smaller. It is highly dependent on the freezer storage conditions, room temperature in which the pastry is rising, etc. We recommend a room temperature of 70° F.

A frozen braided pastry, on average, is approximately 2 in. wide by 1 in. tall by 9.5 in. long. So, the size of your braided pastry will more than double in width and height at the end of the raising process!

Don't try for a world record here and let your pastry raise for too long! After a certain point in the raising process the yeast becomes so expanded that it will "fall" much like a rubber band that can no longer stretch. If that happens, it's nothing to worry about, you'll just have a flatter pastry than normal.

Generally, this isn't something most people have to worry about since they disappear rather quickly! But, in the case that you have some left over you may store them covered at room temperature for 2 to 3 days.

If you have further product questions please use the contact us form on our main website. If you have questions regarding fundraising, try the Fundraising FAQs page. We value your questions and concerns and will respond to you as soon as possible.