Milk fats for bakery and confectionery applications
High-quality milk fats for international brands
Specialist in butter, butterfat, and customized solutions
A-level supplier with German branded quality
Technological expertise: Butterfat plant and fractionation
Tailor-made milk fats for demanding applications
Milk Fats for Bakery and Confectionery Applications
Our milk fats define the taste of numerous well-known branded products. At our production sites in Uelzen and Bismark, we manufacture German branded butter, anhydrous milk fat, and a wide range of other milk fat products for international manufacturers in the bakery, confectionery, and ice cream industries. Many renowned customers classify us as an A-level supplier for their European and global production facilities. German branded butter is recognized worldwide as a synonym for controlled quality and high product safety. Accordingly, our butter and butterfat products “Made in Germany” are exported globally via international commodity traders.
As an experienced specialist in butter and butterfat, we offer a broad portfolio of standardized and customized solutions. In addition to classic branded butter and anhydrous milk fat, our range includes specialty products such as laminating butter with defined melting points, milk fats with functional additives and blended fats. We also develop tailor-made milk fat products and compounds, precisely aligned with the intended application, production process, and required functionality.
At both locations, we possess extensive technological expertise in milk fat processing. This know-how is applied in our own production as well as in contract manufacturing, including the processing of customer-supplied raw materials. Close collaboration with our customers ensures customized solutions with precisely defined properties.
Premium German butter with 82% milk fat content. Made from fresh, pasteurized cream (100% cow’s milk).
Butter with added vanillin for rounding off the taste of pastry products or with carotene for an appealing color of the finished goods.
Ideally suited as laminating butter for Danish and puff pastry doughs. The specific production process ensures optimal product properties.
Butter with 82% milk fat - made from concentrated butter, skimmed milk and butter culture. The lactose content is below 0.1%.
Made from butterfat and butter cultures. The cholesterol content of this butter is 35 mg per 100 g (common butter: 215 mg).
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.1%. Concentrated, full-bodied butter flavor.
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.2%. Concentrated, full-bodied butter flavor.
Made from pasteurized fresh cream or butter. Decolorized by a physical process. Milk fat content 99.8%. Maximum water content 0.1%.
Available as recombined butterfat, customized milk fat mix with defined melting points, or as individual fractions. Milk fat fractions can be used in numerous applications.
Made from pasteurized fresh cream or butter. Milk fat content 99.8%, maximum water content 0.2%. Cholesterol content: 42 mg per 100 g (common butter: 285 mg).
We deliver milk fat compounds, developed according to customer’s specifications based on cream, butter and/or fractionated or decolorized milk fat in the form of W/O or O/W emulsions.
Customized and tailor-made mixed fats from Premium German Butter, concentrated butter or fractionated butterfat combined with one or more vegetable fats.