Butter and butterfats
Our dairy fats are responsible for the good taste of many well-known branded products. We produce premium butter and concentrated butter for international manufacturers from the bakery, confectionery and ice cream industries at our production sites in Uelzen and Bismark.
As experienced dairy fat specialists, we are ready to serve our customers with a variety of professional product solutions, standardized as well as tailor-made. Our comprehensive product portfolio comprises German Premium Butter and concentrated butter as well as a number of specialty products including laminating butter with predefined melting points, milk fats with added vanillin or carotene, mixed fats or decolorized white butterfat. Furthermore, we develop individual dairy fat products and compounds; all are tailor-made to suit the respective application and the production process.
We have acquired our expert knowledge over many years and we apply our comprehensive technology range to the processing of milk fats. We make use of these resources not only for our own products but we also act as a service provider for contract processing of milk-based raw materials supplied by our customers.
One of our special technological processes is the fractionation of milkfat. In a purely thermal-physical process, we separate hard stearins from soft to liquid oleins. Next, we combine the fractions to yield milk fats with precisely defined properties in terms of for example, melting point, hardness or melting properties.
Our deodoration plant also offers interesting possibilities because here we can also remove the color of the milk fat and the typical butter taste, if needed. This is ideal for the production of light-colored creams, candies, and fillings for cookies or pralines or for further combination with nuts, croquants or flavors and for all other products where taste is important and the melting properties of butterfat are still requested.
Premium German butter with 82% milk fat content. Made from fresh, pasteurized cream (100% cow’s milk).
Butter with added vanillin for rounding off the taste of pastry products or with carotene for an appealing color of the finished goods.
Ideally suited as laminating butter for Danish and puff pastry doughs. The specific production process ensures optimal product properties.
Butter with 82% milk fat - made from concentrated butter, skimmed milk and butter culture. The lactose content is below 0.1%.
Made from butterfat and butter cultures. The cholesterol content of this butter is 35 mg per 100 g (common butter: 215 mg).
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.1%. Concentrated, full-bodied butter flavor.
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.2%. Concentrated, full-bodied butter flavor.
Made from pasteurized fresh cream or butter. Milk fat content 99.8%. Maximum water content 0.1%.
Available as recombined butterfat, customized milk fat mix with defined melting points, or as individual fractions. Milk fat fractions can be used in numerous applications.
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.2%. Cholesterol content: 42 mg per 100 g (common butter: 285 mg).
We deliver milk fat compounds, developed according to customer’s specifications based on cream, butter and/or fractionated or decolorized milk fat in the form of W/O or O/W emulsions.
Customized and tailor-made mixed fats from Premium German Butter, concentrated butter or fractionated butterfat combined with one or more vegetable fats.