Frozen Butter
Frozen Butter is the perfect solution for your business. With its long shelf life and easy storage, Frozen Butter facilitates stocking in the food industry. Include it in your assortment to offer convenience and consistent quality to your customers.
Price Quotations (price)
Technical aspects
Frozen Butter is a thick paste with a yellow color, a typical odor and a smooth, frozen surface. It is made by whipping fresh or fermented cream or milk in a special machine to break the membranes of the fat globules, separating the butterfat from the buttermilk. The product is then frozen at a minimum of -18°C.
Frozen Butter contains at least 82% milk fat (not more than 16% water and 2% skimmed milk powder). Due to its nutritional properties, Frozen Butter serves as a flavor enhancer and flavor carrier. In baked goods, the butter is used to provide a crisp and crunchy texture. The product is also rich in vitamins A, D and K.
| Physical and chemical properties | Value |
|---|---|
| Fat content | Min. 82% |
| Water content | Max. 16% |
| Microbiological analysis | Value |
|---|---|
| E. coli | N=5, c=0, m, M =10 /g |
| Salmonella | Absent |
| Coliform | Absent |
| Listeria monocytogenes | Absent |
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Storage period
The storage period of Frozen Butter is 12 months if stored at the temperature of -18°C.
Packaging
Foodcom S.A. supplies its Business Partners with Frozen Butter in 25 kg blocks or cubes.
Application
Frozen Butter has many functional properties such as a great texture and rich taste that are very useful for the baking and confectionery industry. It allows the good development of high-quality pastry. Moreover, it is perfect for the laminated process and high-pressure conditions during production. Thus, Frozen Butter can be a great ingredient in the production of pastries, biscuits, croissants, and other baked products. Butter is also homogeneous and cohesive making it a great addition to soups, meats, and ready-cooked meals.
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