Production

SAUMWEBER "Butterfat" is 100% pure milk fat, made from fresh cream or butter by separation of water and milk protein.

Applications

SAUMWEBER "Butterfat" gives every pastry the unmistakable, noble butter taste and is ideally suited for the production of fine bakery products in a wide variety of areas: e.g. short crust and yeast doughs, brandy, viennese and sand doughs, butter crumbles, butter stollen and all other butter pastries.

Advantages

The recommended working temperature is approx. 20°C. If butter is specified in the recipe, where concentrated butter is used, the quantity must be reduced by 18% and supplemented with milk or water. If 8,2 kg of concentrated butter is used per 100 kg of flour and no other fats are used, the pastry may be described as 'butter biscuits'. Concentrated butter is free of lactose, without long lasting cooling and gives all baked goods the fine buttery taste.

ingredients: butter, vanillin
fat content: 99,8 %.
melting range: 28-33°C
optimum processing temperature: 20°C
consistency: firm
smell/taste: lightly vanilla
appearance and colour: yellowish
minimum shelf life: 9 months
storage: cool (6-15°C), dry and protected from light

sales unit: 10 kg loose
EAN number: 4003640000887
item number: 2201

pallets:
63 cartons à 10 kg = 630 kg
weitere Informationen