Butter with 10 %or 20% milk fat content,Premium Butter Oil Substitute,Butter Blend for ice cream,Butter Substitute for bakery,Blended Butter for baking,High quality butter substitute,Compound butter for bread,Butter blend for cakes,Compound butter made from animal & vegetable fat,Cultured Butter for hotels & restaurants
------------------------------------------------------------------------------------------------------------------------------
1.Butter Blend for ice cream
2.Made from quality milk-fat,tallow,coconut oil
3.HACCP,ISO,BRC,OHSAS,HALAL
4.Competitive price
--------------------------------------------------------------------------------------------------------------------------------------------------------------
•Features
1.Vegetable fats also have the important advantage over milk fat, as they can make it possible to balance the
content of saturated and poly-unsaturated fats in the composition.
2.It can also reduce the cholesterol content in this product.
3.This product can impart varying textures to ice cream in the production process as well as lower the costs of
production.
4.An ideal lubricant, structure builder and flavour carrier in ice cream formulations.
------------------------------------------------------------------------------------------------------------------------
·Applications
Butter Blend is effectively used as a substitute to milk fat in ice cream production as follows:
1)Ice cream coatings
2)Biscuits creaming
3)Wafer filling
4)Cake icing
5)Pastries
---------------------------------------------------------------------------------------------------------------------------------------------------------
·Specs
| Certificate of Analysis |
| Date of Test:Jun. 29,2012 |
| Product: |
Butter Blend |
| Quantity: |
180MT |
| |
|
| Date of Expiry: |
18 months from manufacture date |
| |
| Ingredients composition |
Milk fat +tallow: |
10%+62.5%=72.5% |
| Moisture: |
16% |
| Coconut Oil: |
10% |
| Milk Solid Non Fat: |
1.50% |
| |
| The above product was tested in accordance with the test methods stipulated and the following results were obtained: |
| |
| Test Description |
Unit |
Test Method |
Specification |
Result |
| Min |
Max |
| FFA |
%(m/m) |
AOCS Ca 5a-40 |
|
0.3 |
0.2 |
| Moisture |
%(m/m) |
ISO 8851-2004 |
|
16 |
15 |
| Typical Butter Content |
%(m/m) |
ISO 8851-2004 |
70 |
72.5 |
72.5 |
| Coconut Oil |
%(m/m) |
ISO 8851-2004 |
8 |
10 |
10 |
| Milk Solid Non Fat |
%(m/m) |
ISO 8851-2004 |
|
1.5 |
1.5 |
| Peroxide |
Moq/kg |
ISO 3978-2006 |
|
10 |
9 |
| Radiation |
Deacquaral/kg |
ISO18589.1-2005 |
absent |
|
absent |
| Melting Point |
Degree |
ISO 8851-2004 |
36 |
42 |
41 |
| Coliforms |
Pcs/g |
AS5013.4-2004 |
|
|
320 |
| Yeast & Mould |
Pcs/g |
AS1766.2.2-1994 |
|
|
Less 10 |
| E.Coil |
Pcs/g |
AS5013.4-2004 |
absent |
absent |
| Staphylocsccus aureus |
Pcs/g |
AS5013.4-2004 |
absent |
absent |
--------------------------------------------------------------------------------------------------------------------------------------------------------------
As a professional manufacturer of Blended Butter in Europe,we are ISO,HACCP,BRC,OHSAS,SGS,HALAL certified. If you have any queries,pls feel free to contact us.We are always at your services.
Features and Benefits
- Traditional butter flavour
- Rich butter aroma
- Versatile range of applications
- A cost effective alternative to butter
- Available in salt reduced
- Made in Ukraine
Application
.
Biscuit creaming, frying, sautéing, icings, creams, cookies, shortbread, muffins and cakes. Ideal usage for food service operators, caterers, cafe, restaurants, industrial bakers and manufacturers.
Shelf Life
365 days
Whatsapp
