Recombined butter is ideally suited as laminating butter for Danish and puff pastry doughs. Its is made from concentrated butter and / or fractionated butterfat (100% cow’s milk), if necessary, as well as butter cultures. The milk fat content is adjusted to 82% or more by adding water, it is depending on customer’s specifications. Full-bodied, pure butter flavor.
The specific production process ensures optimal product properties including defined melting points and a consistent product quality throughout the year. As with traditional butter, the melting point is usually 30 - 34 ° C, e.g. with our Danish pastry butter. By adding higher or lower melting milk fat fractions such as oleins and stearins, the melting point can also be set individually depending on the application. For our croissant butter it is e.g. at 36 - 38 ° C, so that it can be processed well even at higher ambient temperatures during the production process.
Legal name:
Ingredients depending on the product variation:
Related product (search) terms for recombined butter:
We produce recombined butter in the following variatons:
Note: the use of milk fat fraction in recombined butter does not need to be labelled. Possible claims for products made with recombined butter are e.g. “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 10 kg of butter have to be used for 100 kg of cereal product.
The following packaging options are available as standard for our recombined butter:
Block in cardboard box with LDPE liner
Content: 10 kg
Plate / sheet
Content: 5 x 2 kg
Other packaging sizes are available upon request, for example cardboard boxes with product sizes adapted to your recipes or batch sizes or other packaging options. Please contact us for details.
ISO 9001:2015
Uelzena Group
IFS (Higher Level)
Uelzena eG, Uelzen
ISO 50001:2018
Uelzena eG, Uelzen
Actually we do not offer contract manufacturing of recombined butter from supplied raw materials.
For some of our other milk fats, however, processing of your own raw material is available as part of contract production. Please contact us if needed so that we can check your project requirements.
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.
The definable product properties, such as adjustable melting points and melting behavior or an adapted fat content make recombined butter very interesting as an ingredient for certain applications and an alternative to classic premium German butter. Through the use of our partially very special technologies for milk fat processing at our plant in Uelzen, we can implement individual requirements for our customers for their butter ingredients, e.g. in relation to the desired processing properties. The legally defined maximum water content for butter may not exceed 16 percent. In addition to water and milk fat, butter also contains the so-called fat-free dry matter, which consists mainly of protein, lactose, vitamins and minerals.
A main area of application for recombined butter is e.g. the use as laminating butter for the production of dough for Danish pastries, croissants and puff pastries of all kinds. Just like German branded butter, pure concentrated butter and other butter fats, recombined butter also gives the finished product a full-bodied butter taste. Here it is used as a so-called laminating butter, whereby especially a higher melting point can make it easier to process the butter under difficult environmental conditions in the bakery or the industrial production environment. We can also supply these butter plates as butter with vanillin or carotene, i.e. with the addition of labeling agents. We also use recombination to make lactose-free butter.
Recombined butter is a specialty in our milk fat range. Only a few dairies have the special technologies and know-how to produce these butter specialties. We also use our very diverse technologies for milk processing at our four production sites to produce other milk-based ingredients for the food industry, such as milk powder and sweetened condensed milk. Just like our milk fats they ensure the good taste in many well-known branded products.
