| ≥1 piece |
CHARACTERISCTIC:
Pale yellow colour (from deep yellow to nearly white), rich milk taste and smell without foreign odour.
APPLICATIONS:
Bakery – cakes, tarts and other sweet products, convenience food production, catering and hotel industry, retail sector.
BENEFITS:
Very nutritious, long shelf life in right conditions, alternative to cooking oil, imparts a natural and unique flavour benefit improved moisture retention.
| CHEMICAL PARAMETERS: | ||
SWEET BUTTER | LACTIC BUTTER | |
| Milk fat (%) | ≥ 82,0 | ≥ 82,0 |
| Moisture (%) | ≤ 16,0 | ≤ 16,0 |
| Non fat solids (%) | ≤ 2,0 | ≤ 2,0 |
| pH | 6,2-7,2 | 4,2-5,2 |
| MICROBIOLOGICAL PARAMETERS: | ||
SWEET BUTTER | LACTIC BUTTER | |
| Total Plate Count /g | ≤ 10 000 | ≤ 10 000 |
| Coag. positive Staph. /g | ≤ 10,0 | ≤ 10,0 |
| Coliforms /0,1g | absent | absent |
| E- Coli /0,1 g | absent | absent |
| Salmonella /25 g | absent | absent |
| Antibiotics | absent | absent |
| Yeast /g | ≤ 50 | ≤ 50 |
| Mould /g | ≤ 50 | ≤ 50 |
STORAGE:
Refrigerated: 60 days in ≤ 7°C, frozen: 90 days in -20 to -30°C under controlled humidity 80 – 85% conditions, when kept in the original packaging.
PACKAGING:
Individually wrapped blocks packed in cardboard boxes, various sizes.