The use of premium German butter with the addition of vanillin or carotene has a long tradition for certain products. This so-called pastry butter or bakery butter is mostly used for the production of fine baked goods. There it is used to round off the taste or optimize the coloring of the finished pastry. While bakery butter butter with carotene is mostly used in the baker's trade, butter with vanillin is even popular with bakers and confectioners and is processed, for example, into butter creams, praline fillings and ice cream.
We produce this milk fat in the creamery at our production site in Bismark by adding color carotene or flavour vanillin to our mildly soured German branded butter, which is the perfect base for this product because of its mild, fresh butter taste. A good alternative to pastry butter is butterfat with vanillin or carotene, which has a higher milk fat content of 99.8% milk fat and is very long-lasting. In some regions, the term clarified butter is synonymous with butterfat, concentrated butter or anhydrous milk fat. To replace butter with butterfat in the recipe, replace 1,000 g of butter with 820 g of butter fat plus 180 g of water or milk.
We can also offer butter with carotene and on request also with vanillin as laminating butter or recombined butter in the form of butter plates. These butter specialties are not produced in Bismark, but at the main production site in Uelzen and used in the baker's trade to produce Danish pastries and puff pastries.