Butterfat Vanillin
- the full taste of good butter
- for high-quality butter pastries
- easy and problem-free processing
- lactose-free
Production
Saumweber Butterfat is 100% pure milk fat, produced from fresh cream or butter by separating water and milk protein.
Application
Saumweber Butterfat gives every pastry an unmistakable, refined butter taste and is ideally suited for the production of fine baked goods of various types: e.g., shortcrust and yeast doughs, choux pastry, sponge cakes, butter streusels, butter stollen, as well as all other butter pastries.
Benefits
The recommended working temperature is approximately 20 °C. If butter is specified in the recipe, the amount must be reduced by 18% when using butterfat and filled up with milk or water. If 8.2 kg of butterfat is processed per 100 kg of flour and no other fats are used, the pastry can be called “butter pastry.” Butterfat is lactose-free, long-lasting without refrigeration, and gives all baked goods a fine butter taste.
Ingredients: Butterfat, flavor: vanillin, air
Fat content: at least 99.8 %
Melting range: 28-33 °C
Optimal processing temperature: 20 °C
Consistency: solid
Smell/Taste: pure, unadulterated, aromatic like butter, slightly of vanilla
Appearance and color: yellowish
Minimum shelf life: 9 months
Storage: 6-15 °C, cool, dry, and protected from light
Sales unit: 10 kg loose
EAN number: 4003640000887
Article number: 2201
Pallets:
63 boxes of 10 kg = 630 kg