Concentrated butter

Concentrated butter

Concentrated butter is made from pasteurized fresh cream or butter (100% cow’s milk) that is centrifuged and heated after water and non-fat dry matter (milk protein, lactose and minerals) have been removed in a physical process.

Product information on concentrated butter  

Anhydrous milk fat is a concentrated butter with a milk fat content of 99.8% and inherently lactose-free. The maximum water content is 0.1%. Anhydrous milk fat has a concentrated, full-bodied butter flavor. The melting point is 30–34 °C. Processing: substitute butter in recipes by butterfat according to this formula: Replace 1,000 g butter with 820 g butterfat + 180 g water or milk.


Legal name depending on product variation:

  • Concentrated butter
  • Water-free butterfat
  • Water-free milk fat


Ingredients depending on product variations::

  • Concentrated butter
  • Concentrated butter, nitrogen


Related product (search) terms for concentrated butter:

  • Butterfat
  • Clarified butter
  • Concentrated butter
  • Butter oil
  • Purified butter
  • Water-free milk fat
  • Water-free butterfat
  • Butter concentrate


We produce the following product variations of concentrated butter

  • Concenetrated butter “fine”
  • Concentrated butter “soft” (whipped with nitrogen for easier metering/portioning)


As for common butter the use of the following claims are allowed when using butterfat: “Butter baked goods”, “Baked with butter” and similar. Depending on the ready product, a minimum ammount of concentrated butter has to be used for this. According to the German Guidelines on Pastry Products, for a baked good that has the term “butter” in its name, at least 8,2 kg of concentrated butter have to be used for 100 kg of cereal product. 

Use of concentrated butter  
  • Bread, small baked goods, pastries, butter cookies
  • Pound cakes, short cakes, yeast-raised pastries
  • Butter crème, cream fillings and whipped masses
  • Chocolate, pralines and chocolate fillings
  • Caramel, toffee
  • Ice cream
  • Confectionery products and desserts
  • Ready meals
  • Soups and sauces
  • For recombination with milk, yoghurt, cream, butter, cheese, etc.
  • For roasting, cooking and frying
Packaging for anhydrous milk fat  

For concentrated butter we offer a variety of hygienic packaging suitable for industrial use. Choose the packaging solution that best suits your production requirements from the following options:

 

Plastic bucket
Content: 5 kg

 

Block in a cardboard box with HDPE liner
Content: 10 kg | 20 kg | 25 kg

 

Drum
Content: 193 kg

 

Disposable container with liner
Content: 900 kg

 

CHEP Pallecon returnable container with liner
Content: 900 kg

 

Stainless steel container
Content: 1,000 kg

 

Tank truck
Content: max. 25,000 kg

 

When loaded under temperature control, for example into stainless steel containers or tank trucks, the butterfat will be delivered in a liquid and pumpable form to your production site. Other packaging sizes are available upon request, for example cardboard boxes with product sizes adapted to your recipes or batch sizes. Please contact us for details.

 

Certifications for concentrated butter

Download: ISO 9001:2015

ISO 9001:2015

Uelzena Group

Download: IFS (Higher Level)

IFS (Higher Level)

Uelzena eG, Uelzen

Download: Kosher Butterfat and SMP

Kosher Butterfat and SMP

Uelzena eG, Uelzen

Download: Halal Butterfat

Halal Butterfat

Uelzena eG, Uelzen

Download: ISO 50001:2011

ISO 50001:2011

Uelzena eG, Uelzen

Product benefits of concentrated butter  
  • Creamy or buttery flavor in the final product - depending on the amount used
  • Rounds off the taste of ready meals
  • Pleasant mouthfeel and melting behavior in chocolate, confectionery and ice cream
  • Less fat bloom on the surface of chocolate
  • Can be heated to high temperatures without splatter
  • Soft butterfat is very easy to meter/dose
  • Pure natural product without additives = Clean Label ingredient
  • Prolonged shelf life of the raw material compared to butter
  • Raw material must not be refrigerated (storage <18°C)
  • Contains the vitamins A, D and E
Contract manufacturing of anhydrous milk fat  

On request, we also produce pure butter fat in contract production from your supplied raw material. Use our expert knowledge and our extensive technologies for milk fat processing at the plaant in Uelzen for the production of butter fat from your own raw material. On request, we also implement customer-specific butter fats according to your specifications, we are happy to check your requirements. Please contact us!

Brand quality made in Germany  

We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.

 

Download product sheet

Download: Concentrated butter

Concentrated butter

Anhydrous milk fat - concentrated butter taste and a long shelf life  

We produce concentrated butter with 99.8% fat in our butter melting at the Uelzen site. It is also called anhydrous butter fat or clarified butter. The fact that it is almost free of water makes concentrated butter very long-lasting, in contrast to premium German butter, Stored at optimal storage conditions the shelf life is up to 12 months. This makes stocking easier and makes it a good butter substitute.  

Concentrated butter is available in the two variations "fine" and "soft". Soft butterfat is whipped with nitrogen. This gives it more volume and a softer structure, making it easier to portion. In addition to concentrated butter fat, we also produce butterfat with vanillin or carotene for the production of fine or savory baked goods and white butter fat, from which the color has been removed using a physical process. This one is particularly suitable for the production of very light creams and biscuit fillings or white cream candies. Another very special product is our cholesterol reduced butterfat.

Anhydrous milk fat has a concentrated pure butter taste and is mainly used as shortening for the production of shortbread, praline fillings, chocolate, chocolate bars and ice cream as well as for cooking, frying and deep-frying. In addition to milk fats, Uelzena Ingredients also offers other milk-based ingredients such as milk powder, sweetened condensed milk and fresh milk products for the production of your branded products.