Our anhydrous milk fats are made from butter or cream depending on the season. They are obtained by physical process that removes almost all water and non-fat solids. At least, they contain around 99.8% milk fat. Our anydrous milk fats and concentrated butter undergo a controlled crystallisation to obtain a plastic and homogeneous texture.
Characteristics
- Soft, creamy taste with no off notes taste
- Regular texture
- Adapted hardness
Benefits
- Butter taste and flavour support
- Possible to claim “with butter” or “pure butter”
- Microbiologically stable thanks to a low water activity
- Brings creaminess
- No exudation
Our product range
Different technical butters for specific and functional uses
• Low to high melting point temperature
– Concentrated butter for incorporation or laminated process
– Hard texture solution specific for chocolate making
• Standard or whipped texture
• Coloured or not coloured
• With cardboard or no cardboard boxes
Dedicated references for specific applications:
| Specific references | Benefits |
| Concentrated butter for puff pastries | Layering quality |
| Concentrated butter for chocolate | Creamy mouthfeel |
| High melting point concentrated butter for chocolate | Fat blooming limitation, heat stability improvement |