Butter

Lactic and Sweet Cream Butter (Salted and ulsalted)

At Cefetra Dairy, we offer lactic and sweet cream butter in both salted and unsalted variations. Butter is created through the process of churning cream to separate the fats from the liquid. Our butter contains a minimum of 82% fat, ensuring a rich and indulgent flavour profile.

Lactic butter:

Lactic butter is crafted using churned cream that has been fermented. This fermentation process lends a distinct flavor profile to the butter, resulting in a full cream taste. Lactic butter is renowned for its rich, creamy texture and its ability to elevate the flavors of various culinary creations.

Sweet cream butter:

In contrast to lactic butter, the sweet cream butter is made from fresh cream, providing a slightly different taste experience. This butter has a flatter flavor profile, allowing the natural essence of the cream to shine through. Sweet cream butter is a versatile option that pairs well with a variety of dishes, both sweet and savory.

Salted and unsalted Variations:

The lactic and sweet cream butters are available in both salted and unsalted versions. Salted butter adds a subtle savory note to the butter, enhancing their overall taste, while unsalted butter allows for greater control over the salt levels in recipes.

Packaging:

The lactic and sweet cream butters are conveniently packaged in 25 kg blocks. This packaging format ensures easy handling and portioning, making it suitable for both small-scale and large-scale industrial  operations.

Textured Butter & Recombined Butter

The lactic and sweet cream butters are conveniently packaged in 25 kg blocks. This packaging format ensures easy handling and portioning, making it suitable for both small-scale and large-scale industrial  operations.

Textured butter:

Textured butter serves as an excellent alternative to traditional winter butter, particularly in the pastry and bakery sectors. It is specifically formulated with unique melting characteristics that make it perfect for creating delectable puffed pastry dishes. With its consistent texture and exceptional performance in baking applications, Textured butter ensures consistent and outstanding results in your pastry creations.

Recombined butter:

Recombined butter is designed to provide a consistent quality throughout the year, regardless of seasonal variations. This specialized butter is produced using a combination of butteroil, resulting in a product that maintains its quality and performance. Recombined butter is commonly used in the Danish pastry industry and for puff pastry dough, guaranteeing reliability and excellent results in your baked goods.

Packaging:

Both textured butter and recombined butter are conveniently packaged in 25 kg blocks, ensuring ease of handling and portioning for industrial-scale operations.

AMF (Anhydrous Milk Fat)

AMF, also known as Anhydrous Milk Fat, is renowned for its exceptionally high level of milk fat. It contains a minimum of 99.8% milk fat and is made from fresh cream. AMF is produced without the addition of any additives, ensuring a pure and natural product. With its creamy taste and rich, full flavor, AMF enhances the quality and indulgence of end products, making it a preferred choice in various culinary applications.

Butter-oil and Butter Ghee

Butter-oil and butter ghee are products which are both rich in milk fat content, with a minimum of 99.8% milk fat. Butter-oil is derived from cream or butter, while butter ghee presents a unique option with its ability to withstand higher temperatures due to its clarified nature.