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Although butter has long been disparaged for being high in calories and saturated fatty acids, science has recently shown that butter offers important nutrients, such as phospholipids. It is also an essential ingredient in the manufacturing of pastries, baked goods, chocolate and processed cheese, either as 82% or anhydrous milk fat. Both can be claimed on end goods packaging as “butter”.
Our anhydrous milk fats are made from butter or cream depending on the season. They are obtained by a physical process that removes almost all water and non-fat solids. They contain a minimum of 99.8% milk fat. Both our anhydrous milk fats and concentrated butter undergo a controlled crystallisation to obtain a cohesive and homogeneous texture.
Like butter, anhydrous milk fat is a very rich product. Its quality can be affected by many factors, including the season, cream origin, maturation, or method of fat crystallization. To reduce texture, plasticity or aspect variation, we are able to adapt our recipe and process to offer a consistent product. For pastries, bakery or biscuits, chocolate LACTALIS Ingredients offers soft, homogeneous and cohesive butter for incorporation or melting uses. We can also offer whipped butter to ease incorporation. On the other hand, we can also offer high melting point anhydrous milk fat to resist the high pressure conditions of the laminated process in puff pastry manufacture. The more consistent the butter, the better the puff pastries will be.
Anhydrous milk fat is an easy solution as it:
- Allows “with butter” or “pure butter” claims
- Is microbiologically stable as the water activity is low
- Does not exude.
