A range of butter concentrate products has been developed for various bakery applications, from puff pastry to croissants and shortcrust pastry, as well as cake and cream. Based on these milk fat fractions, emulsions have also been created, essentially reconstituted butter with specific properties for different product groups.
As a silver member of the Bakery Academy Community you have unlimited access to all article and blog posts.
The item has been added to your shopping cart.
The item has been added to your quotation