Butter blend

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Butter blends  

Product characteristics Anhydrous milk fat (standard, fractionated and/or deodorised) can be blended in many different ratios with almost each type of vegetable oil to a butter blend with a total fat content of *2%.

Our Ptisse Bake is an example of a successful Butter Blend with a moderately firm, plastic texture. It has a melting point of ****8°C. 

• Tailor-made product characteristics (e.g. spreadability, firmness, fatty acid composition)
• Various ratios of vegetable oil and milk fat are possible
• Cost-effective compared to butter
• Large choice in type of vegetable oil

Depending on your food product or required functionality, Royal VIV Buisman can provide tailor-made butter blends.

• Crme
• Cake (batters)
• Dough (soft, piped and stiff)
• Short bread cookies
• Viennoiserie (croissant, brioche)

• Food grade cartons of *0 kg up to *5 kg with polyethylene inner bag
• Blocks1 of *0 kg in HDPE foil (cartonless) in a carton pallet box (**0 kg net)
• Blocks1 of *0 kg in HDPE foil with carton on a pallet
• Food grade cartons of 4 bars of 2.5 kg in HDPE foil