Butter for puff pastry and croissants
Butter is obtained exclusively from high quality milk cream. This butter used in puff pastry and bakery industry.
Butter for puff pastry and croissants (5 x 2 kg)
The characteristic data:
- Fat content: min. 82.0%
- Humidity: Max. 16.0%
- Low-fat dry matter: 2.0%
- Color yellow (7 – 12)
- Melting temperature (average value): 34 – 36 ° C
- pH in the liquid state: 4,6-5,2
- Free fatty acids or FFA (as oleic acid): max. 0.30%
- Peroxide value (PV): max. 0,2 milli-eq. O2/kg
- Complies with EC 213/2001.
Shelf life:
4 months at ambient temperature +6 ° C.
12 months at ambient temperature +18 ° C.
Packaging:
10 kg. The block is divided into chunks of 5 x 2 kg