Butter

Butter is produced from pure pasteurised cow’s milk. The milk is separated into skimmed milk & cream and thereafter the cream is churned into butter by a continuous butter making process. In this process the excess water (buttermilk) is removed and finally to produce a lactic butter, a lactic acid and butter aroma cultures are added and worked into the butter. The butter is moulded into 2.5 kg loaves and packed into cartons. Other Butterfat products available: Salted Sweet Cream Butter Applications: Bakery, Croissant, Puff Pastry, Confectionery, Chocolate, Biscuits, Cookies.