Recombined butter

Recombined butter

Ideally suited as laminating butter for Danish and puff pastry doughs: recombined butter - made from concentrated butter and fractionated butterfat (100% cow’s milk), if necessary, as well as butter cultures. Milk fat content 82% or more, depending on customer’s specifications. Full-bodied, pure butter flavor.

Product information  

The specific production process ensures optimal product properties including defined melting points and a consistent product quality throughout the year.

Related product (search) terms: laminating butter, butter for laminating, texturized butter, butter plate, croissant butter, Danish pastry butter

Product variations: laminating butter (butter for Danish pastry), laminating butter with increased slip melting point (croissant butter), laminating butter with added vanillin or carotene

Legal name: butter, butter with vanillin flavor, butter with carotene color


  • Butter
  • Butter, flavor: vanillin
  • Butter, color: carotene

Note: the use of milk fat fraction in recombined butter does not need to be labelled. 

Melting point: 36–38 °C (Croissant butter), 30–34 °C (butter for Danish pastry)
Other melting points are available upon request.

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 10 kg of butter have to be used for 100 kg of cereal product.

  • Croissants
  • Puff pastry, pies
  • Danish pastry

Block in a cardboard box with HDPE liner: 10 kg


Plate: 2 kg


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.



Download: IFS (Higher Level)

IFS (Higher Level)

Uelzena eG, Uelzen

Download: ISO 9001:2015

ISO 9001:2015

Uelzena Group

Product benefits  
  • Smooth, plastic texture, easy to process and use
  • Easy to process on machines, high stability for safe processing
  • Optimal separation of dough and butter layers during laminating processes
  • Delivers optimal flaking and crumb
  • Supports a nice browning of the baked good
  • Full-bodied, pure butter flavor
  • Pleasant mouthfeel
Contract manufacturing  

We do not offer contract manufacturing of recombined butter from supplied raw materials.


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.


Product sheet

Download: Recombined butter

Recombined butter



Peter H. Langner

Sales Manager Milk Fats

Phone +49 581 806-5760