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.