Categories
Concentrated butter fat, solid at normal temperatures (melting point typically 30 degree Celsius to 35 degree Celsius) with creamy/yellow colouration and characteristic fresh butter flavour free from rancid, sour, musty or other foreign flavours (maximum FFA 0.35 as Oleic) and manufactured from sweet cream, whey cream, sweet cream, lactic or whey butters by process of concentration and phase inversion (cream) or melting (butter), pasteurisation (minimum 90 degree Celsius), further concentration by centrifugation and application of vacuum to achieve the specified composition, traced (0.005% ethyl ester of butyric acid) in accordance with customer requirements and filling under good food manufacturing practice into can or tub as defined in the purchase order. Packaged product is cooled slowly to promote the formation of large crystals and granular texture.
Important Product Information While we aim to make sure all product information is correct, manufacturers are often adapting and redeveloping their products, including changes to ingredients, allergens & dietary. It is strongly recommended that you read the product label before any use or consumption of the product and not rely on the information provided on this website due to these constant changes. For accurate up to date product information we would suggest contacting the product manufacturer.
