Butter

LACTALIS Ingredients has developed a texturised 82% butter for flaky and well-aerated Viennese or other puff pastries production. This butter is ideal for laminated process thanks to its consistent quality. Tailored to meet the stresses of puff pastries manufacturing, our texturized butter remains stable under high pressure conditions (extrusion, rolling step, etc.). To guarantee consistent quality, we regularly monitor and test our butter to assess texture, appearance, plasticity and resistance.

Because butter is often the heart of puff pastries manufacturing, its texture has to resist high pressure conditions. Our texturised butter presents characteristics that work well with each step of puff pastries production:

• Consistent quality all year long: no need to adjust the production parameters and facilitate lean management
• Plastic and cohesive texture with no watering risk while extruded
• Homogeneous aspect (lump free) for a better layering

In producing our texturised butter for puff pastries, we pay special attention to keeping the original cream properties. With a total fat of 82% and with a clear buttery taste, labels such as “pure butter” or “butter” are possible.