Frozen Butter is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. The product is then frozen at min. -18°C.
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content – at least 82% (not more than 16% water and 2% dry non-fat milk).
Butter has a characteristic flavor and serves as an aroma enhancer and taste carrier. In baked goods, butter is used to produce a flaky and crispy texture. The product is also rich in vitamins A, D, K.
The final product is a dense body of yellow color and a typical smell.
The shelf life of Frozen Butter is 12 months if stored at the temperature of -18°C.
Foodcom supplies its Business Partners with Frozen Butter in 25 kg blocks or cubes.
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, it 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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