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Textured butter is a technological butter. It is manufactured through a physical process (mechanically), chemical processes are prohibited for dairy fat. The designation “butter” is indeed protected. Butter is to be obtained through a physical process and all its components are to be dairy-based.
Cattle feeding influences greatly milk composition in fatty acids. Grass feeding lowers the content of some fatty acids with higher melting points and increase other fatty acids with lower melting points. Winter butters have thereby higher melting points than spring butters. As a result butters have different textures throughout the seasons. For some operations, namely yeast dough and puff pastry dough, a winter butter texture is important in order to run smoothly during production. Textured butter overcomes these differences. Thanks to a mechanical process (scraped surface exchanger and resting unit), butter crystallisation is perfectly controlled giving to butters of all seasons the appropriate texture. In some cases this operation is not enough and the melting point must be corrected, this is referred to as fractionated butter.
Butter properties which are appreciated (spreadability or hardness) are related to variations in composition of saturated fatty acids and unsaturated fatty acids. Usually in summer cattle feed on grass and hay. They produce then some fatty acids from grass. These fatty acids are basically similar to those that can be found in oils. Butter as a result is soft at room temperature. It is said to be greasy (as for instance spring and summer butters from Normandy and Brittany). On the contrary, in winter cattle feed on silage. Diverse feedings make different fatty acids. These new fatty acids are solid at room temperature. Butter is then hard; it is said to be “dry”. A dry butter is constituted of triglycerides containing fatty acids with high melting point. A greasy butter is basically constituted of triglycerides containing fatty acids with low melting point.
Textured butter is the most used technological butter in French fancy pastry. It allows namely the manufacture of oven ready fancy pastry. Thanks to butter texturing techniques good quality pastry is possible all year long even out of the winter season when winter butter is not available.
Are you looking for specific advice in order to find the butter that meets the best your product expectations?
FIT has developed a complete range of textured butters meeting specific industrial expectations such as those of sheeting-laminating and of puff pastry dough. This range alleviates difficulties in manufacturing processes.
FIT offers personalised advice and direction towards the most suitable butter for your finished product.
Both are available in 10 or 20 kg.
The advantages of textured butter are numerous to meet your specific needs:
Extrusion / Smearing:
Sheeting / Laminating:
Development / baking process:
Taste and smell of a traditional and authentic butter,
Perfectly smooth, homogenous and plastic texture,
Butter suitable for high production rates
Thin and regular cristallisation perfectly controlled,