Description
Lactic Butter has a uniform light cream to yellow color and a slightly sour taste, which comes from the addition of 1 to 3% lactic cultures. Lactic Butter is made from cow’s milk that has been fermented with lactic acid by continuous whipping and kneading.
The product has an even, uniform texture and a smooth, dry surface. Due to its lactic acid content, Lactic Butter has health-promoting properties and gives products a creamy texture.
| Physical and chemical properties | Value |
|---|---|
| Fat content | Min. 82% |
| Water content | Max. 16% |
| pH | 4.9 – 5.3 |
| Free fatty acids | Max. 0.35% |
The storage period of Lactic Butter is:
- not frozen, temp. from + 2°C to + 6°C expiry date: 39 days,
- frozen, temp. from – 18°C to – 22°C expiry date: 6 months,
- frozen, temp. from –22,1°C to – 30°C, expiry date: 12 months.
Salsal Trading S.A. supplies its Business Partners with Lactic Butter in 25 kg blocks.
Lactic Butter is used primarily in the baking and confectionery industries and as an ingredient in many dishes – it is suitable for frying and baking. Lactic Butter can also be used in the production of ice cream as an ingredient that affects the texture and flavor. It is also widely used in the production of chocolate, cakes, cookies, pastes, sauces and puff pastry products.
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