Concentrated Butter

Description

Concentrated butter is made from fresh pasteurized cream or butter (100% cow's milk), which is centrifuged and heated after removal of water and non-fat dry matter (milk proteins, lactose and minerals) in a physical process. Fat content: 99.8%, maximum water content: 0.1%. Concentrated butter with an intense, full flavor.

Technical specifications

Fat content: 99.8 %
Melting point: 30 - 34°C
Available formats:

• 10 kg blocks
• Reusable container with liner: 900 kg
• MOQ - 1 pallet

Applications

• Croissants & Chocolate breads
• Puff pastry & Laminated pastries
• Savoury puff pastries and other bakery specialities

Product benefits

• Creamy or buttery taste - depending on the quantity used
• Good melt strength in chocolate, confectionery and ice cream
• Less greasy haze on chocolate
• Can be heated to high temperatures without splashing
• Natural product without additives
• Longer shelf life than butter
• Naturally lactose-free

Ingredients

• Swiss butter
• Butter fractions