Salted Pastry Butter

Property:

• Made from high-quality fresh cream using modern butter-making technology
• Specifically designed for laminated pastry production using automated machinery
• Has a standard melting point of 34°C → provides stability in hot bakery environments
• Consistent butter texture, easy to work with, not easily cracked
• Provides distinct buttery flavour in baked goods

Applications:

• Suitable for producing: Croissants, Danish Pastries, Puff Pastry
• Easy to use for extrude sheet butter for dough lamination

Origin:

• Produced by Fonterra – New Zealand

Packing Size:

• 25 kg/block (wrapped with HDPE, packed in corrugated cardboard box)
• Net 25.0 kg / Gross 25.7 kg

Shelf Life:

• 24 months (when frozen at -10°C to -25°C)
• If refrigerated at 2–4°C → shelf life of at least 12 weeks
• Should be stored away from sunlight and odors

Typical Composition per 100g:

• Milkfat: 82.9 g
• Moisture: 15.7 g
• Milk solids non-fat: 1.4 g
• Protein: 0.6 g
• Carbohydrate (lactose): 0.6 g
• Energy: 3090 kJ (~740 kcal)
• Cholesterol: 200 mg
• Vitamin A: ~879 µg
• Vitamin E: 3.2 mg

Special Physical Properties:

• Melting Point: 34°C
• Solid Fat Content: 10°C = 56%, 20°C = 28%, 30°C = 10%

Quality and Safety Standards:

• Meets CODEX STAN 279-1971 standards
• Certified Halal, Kosher
• Pasteurised, quality tested according to international standards
• Allergens: Contains Milk