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“ 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).
Butter owes its excellent image to its exceptional tasting qualities and to its functional properties: good mouthfeel, texture and conservation.
82% fat butters may be gathered in 3 categories:
1/ 82% fat lactic butters:
2/ 82% fat sweet cream butters: without lactic ferments, churned after physical maturation. (association of time and temperature)
3/ 82% fat technological 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:
Many origins are available.
10 kg blocks, 25 kg cubes in cartons boxes or without.
Crumbly texture supply in the shortbread doughs
Quality lamination in the puff or flaky pastries