Milk fat

Butters designed for industry

Cremo, a butter-making tradition serving industry since 1917

Cremo was born in the midst of the First World War, with the creation of the Centrale de beurre in 1917. This initiative, supported by the federal authorities, aimed to ensure a regular, controlled supply of butter throughout Switzerland.

In 1927, La Centrale became Cremo SA, marking the start of an ambitious industrial transformation. Modernization of equipment, mastery of maturation processes, development of solutions adapted to industrial scale: Cremo laid the foundations very early on for what remains its strength today.

In the 1930s, in the midst of an economic crisis, the company distinguished itself by its ability to make the most of dairy surpluses and adapt its production to new formats, thus meeting market challenges while guaranteeing impeccable quality.
Historical expertise, mastered quality

For over 100 years, Cremo has been perfecting the art of processing milk fat. Thanks to a demanding industrial approach, the use of specific cultures for cream maturation, and rigorous management of the production chain, Cremo has become a trusted partner for food industry professionals in Switzerland and abroad.

Our range of butters

Cooking butter and kneading butter (82% MF):
Offering ideal plasticity, these butters are ideal for viennoiserie and puff pastry, guaranteeing consistent results all year round.

Organic Swiss Guaranteed Choice Butters (82% MF):
Produced from pure Swiss cream, these butters offer premium quality and can be used in Bio Suisse-certified preparations.

Concentrated butter and BIO concentrated butter (99.8% MG):
Water-free, this butter is perfect for applications requiring pure fat, such as ice creams, chocolates and sauces.

Butter fractions (99.8% MF):
Precise fractionation enables the melting point to be adapted, influencing flavor, texture and shelf life, particularly for the chocolate industry.

A controlled manufacturing process for optimum quality

Our butters are produced from carefully selected creams and follow a rigorous process that guarantees impeccable quality:

Cream selection and pasteurization

To ensure consistent stability and flavor.

Churning and controlled maturation of cream

To develop a rich taste and ideal texture.

Fractionation and standardization

Allowing us to adapt our products to the specific requirements of each industry.

Various formats

Blocks 10-25 kg, sheets 1 kg, containers up to 900 kg to adapt to our customers' production constraints.

Why choose Cremo butters?

Swiss quality

Manufactured to strict standards to guarantee optimum performance.

Adaptability

A diversified range to meet the requirements of every industry.

Technological performance

Easy-to-work butters with excellent plasticity and stability.

Sustainable commitment

Organic ranges and responsible resource management for more sustainable production.

1917

Creation of Centrale de beurre in Fribourg, to ensure a structured supply to the Swiss market in the middle of the war. First steps towards a business focused on public and professional services.

1927

Cremo SA founded. Beginnings of butter industrialization with automated production, adapted to the needs of dairies and cheese dairies.

1945-1946

Development of regional cold stores (Martigny, Neuchâtel, La Chaux-de-Fonds, Sierre) to guarantee the cold chain. Structuring B2B logistics.

1964

Opening of the large Villars-sur-Glâne plant. Cremo scales up to serve the institutional and industrial markets.

1970-1980

Development of new formats for the catering trade: portioned butter, tubes, coffee cream, etc.

1991

Cremo takes over the collection of creams in new cantons (Valais, Bern), reinforcing its role as a butter production center for the whole of Switzerland.

2000

Launch of concentrated, fractionated, kneading and high-performance technical butters, specifically developed for the bakery, patisserie, chocolate and other B2B segments.

2010-2020

Development of organic industrial butters and customized recipes for private label.

2021

Modernization of recipes and relaunch of a premium range adapted to professional processing (textures, melting points, resistance to lamination, etc.).

2023-2024

Reinforced traceability, flexible packaging and innovative technical formulas (e.g. special hot-turning butters, long-life concentrated butter not for cold storage).

Process

Churning & controlled maturation of cream

We select our creams with specific cultures, then leave them to mature under strict control. This process allows us to develop a rich aromatic profile and a stable texture, ideal for demanding applications.

Fractionation & standardization

Thanks to our fractionation technologies, we can adjust the melting points, texture and thermal behavior of butter. This enables us to create references perfectly adapted to the process constraints of each industry (chocolate, ready-made meals, sauces, etc.).

A unique industrial process for bakeries and pastries

Cremo has developed a specific process for butters intended for pastry doughs (croissants, viennoiseries, puff pastries), guaranteeing :

Controlled plasticity
Excellent resistance to lamination
Consistent results all year round, even in hot environments

This exclusive process makes our kilning butters a popular ingredient with industrial bakers looking for quality, consistency and production efficiency.