Description
Unsalted Sweet Cream Butter is a thick, smooth paste with a yellow color and a typical aroma. 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.
Unsalted Sweet Cream Butter contains at least 82% milk fat (not more than 16% water and 2% skimmed milk powder). This product is also rich in vitamins A, D and K. In addition, Unsalted Sweet Cream Butter is characterized by a uniform consistency, so it affects the texture of products. It also has a direct effect on the taste of other products.
| Physical and chemical properties | Value |
|---|---|
| Fat content | Min. 82% |
| Water content | Max. 16% |
The storage period of Unsalted Sweet Cream Butter is from 50 days from the date of the production to 12 months, depending on storage condition.
Unsalted Sweet Cream 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. Unsalted Sweet Cream Butter is also homogeneous and cohesive, making it a great addition to soups, meats, and ready-cooked meals.
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