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82% fat butter

82% fat butter is a protected designation with several functional properties

“ Butter” is defined by the first article of the December 20th 1988 decree. It is a designation legally protected in France and in the European Union. The designation “ Butter” may only be used for water-in-dairy fat emulsion obtained by physical processes. All its ingredients are dairy-based. It is manufactured from pasteurized, frozen or deep-frozen cream. Butter must contain for 100 grams of finished product at least 82 grams of butyric fat, 2 grams of non-fat dry matter and maximum 16 grams of water (for unsalted butter).

Functional properties of 82% fat butter

Butter owes its excellent image to its exceptional tasting qualities and to its functional properties: good mouthfeel, texture and conservation.

  • Mouthfeel comes from the ratio of solid and liquid fractions of butter according to the temperature.
  • Texture: butter gives shortbread a typical friability. For sheeted or laminated dough (croissants, pain au chocolat), rheological qualities of butter allow a good development of the dough and high-quality pastry.
  • Shelf life: Butter fat prevents water loss during cooking in the oven. It also slows down staling.

Product information

Various types of 82% fat butters

82% fat butters may be gathered in 3 categories:

1/ 82% fat lactic butters:

  • Traditional butter: churned after lactic and physical maturation.
  • NIZO butter: churned after physical maturation and lactic ferments added directly in the butter.
  • Winter butter: Winter manufacturing suitable for pastry-making.
  • AOP
  • Organic Butter

2/ 82% fat sweet cream butters: without lactic ferments, churned after physical maturation. (association of time and temperature)

3/ 82% fat technological butters:

  • Textured Butters: the most broadly used technological butter in French pastry. It is the right alternative to winter butters while giving all year long a regular texture and production performance. Textured butter allows manufacturing of oven ready pastries.
  • Textured or recombined butter with modified melting point: sandwich butter, textured butter for pastry dough…
  • Tourage butter

FIT may offer various types of 82% fat butters

FIT works closely with several European dairy farms. As a result we may offer a broad range of butters to meet all your needs:

  • Salted and unsalted lactic butter,
  • Carotene-coloured butter,
  • Organic butter,
  • NIZO butter,
  • Churned butter,
  • Sweet cream butter,
  • Sheeting butter,
  • Sandwich butter,
  • Winter butter,
  • Textured butter: according to your manufacturing constraints.

Many origins are available.

10 kg blocks, 25 kg cubes in cartons boxes or without.


Related products

Products' advantages

Shelf life
Crumbly texture supply in the shortbread doughs
Quality lamination in the puff or flaky pastries

Ask for a technical specification

Formulaire fiche technique-en