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, 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.