Milk fat content 99.8%, maximum water content 0.1%. Concentrated, full-bodied butter flavor.
Related product (search) terms: butterfat, clarified butter, concentrated butter, butter oil, purified butter, water-free milk fat, water-free butterfat, butter concentrate
Product variations: concentrated butter “fine”, concentrated butter “soft” (whipped with nitrogen for easier metering/portioning)
Legal name: concentrated butter, water-free butterfat, water-free milk fat
- Concentrated butter
- Concentrated butter, nitrogen
Melting point: 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.
Claims: the use of the following claims are allowed: “Butter baked goods”, “Baked with butter” and similar. 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.
Concentrated butter is inherently free from lactose.