               |
Cream Products
|
Pastry Butter & Pastry Sheets
Pastry Butter has been specifically developed for laminated pastry applications and has a higher melting point than standard butter. The higher melting point (37 Degrees C ) gives a better performance in warm bakery conditions and makes a firmer, more robust pastry. Standardised manufacturing process gives a year round product consistency. Must be stored in frozen conditions. Available in Block and Sheet form. Applications: - Commercial Baking
- Ideal for Danish pastries, croissants and puff pastry
Packaging: - Block - Wrapped in a polythene liner and then packed in 25 Kg cardboard carton (40 cartons x 25 Kg per pallet).
- Sheets - 20 x 1Kg sheets are packed into a cardboard carton. Each 1 Kg sheet ( inside the carton ) is individually wrapped in high density polythene (36 x 20 Kg cartons per pallet)
Minimum Order Quantity: - Block 25 Kg carton
- Sheets 20 Kg carton
|
|
$ P.O.A.
|
|
|
|
Butter Sheets
Butter sheets produced from the finest quality butter are a convenient, ready to use product, ideal for the Baking industry. In sheet form for cost savings and quicker conditioning prior to use. Butter sheets have a Melting Point of 32 – 34 Degrees C and should be conditioned to 12 – 16 Degrees C prior to use. Must be stored in frozen conditions. Applications: - Commercial Baking
- Ideal for Danish pastries, croissants and puff pastry
- Foodservice – restaurants, cafes
Packaging: 20 x 1Kg sheets are packed into a cardboard carton. Each 1Kg sheet (inside the carton) is individually wrapped in high density polythene (36 x 20 Kg cartons per pallet). Minimum Order Quantity: 20 Kg carton
|
|
|
$ P.O.A.
|
|
|
|
Anhydrous Milkfat (AMF)
Anhydrous Milkfat (AMF) is a natural product manufactured from choice quality cream, by removing the moisture (water) and milk solids through evaporation and centrifugation. The product is solid, but will melt to a liquid at 30 degrees C or higher. Typical Milk Fat level is 99.9% with Moisture 0.1%. Has a pure, clean and buttery flavour. Applications: - Use in the manufacture of recombined milk and milk products
- Ingredient in biscuits, cakes and bakery products
- Chocolate and confectionery products
- Ice Cream manufacture
- Cooking applications such as shallow frying, where a rich butter flavour is required
Packaging: - 25 Kg cartons - Wrapped in a polythene liner and then packed in 25 Kg cardboard carton.
- 210 Kg Drum - Epoxy resin lined metal drum. Airtight, with a metal seal making it tamper evident.
Minimum Order Quantity: - 25 Kg carton
- 210 Kg Drum - 80 Drums per 20’ Export Container
|
|
|
$ P.O.A.
|
|
|
|
Salted Butter
Salted Butter is manufactured from freshly separated cream, which is deodorised, pasteurised, churned, drained and salted before being packed. The butter is frozen after manufacture to preserve the pure, clean and fresh flavour. Applications: - For use in cooking and baking
- Ingredient for Bakery, Pastry and Confectionery Products
- For use in manufacture of recombined milk and milk products
Packaging: Salted Butter is wrapped in a polythene liner and then packed in 25 Kg cardboard carton (40 cartons x 25 Kg per pallet). Minimum Order Quantity: 25 Kg carton
|
|
|
$ P.O.A.
|
|
|
|
Unsalted Butter
Unsalted Butter is manufactured from freshly separated cream, which is deodorised, pasteurised, churned and drained, before being packed. The butter is frozen after manufacture to preserve the pure, clean and fresh flavour. Applications: - For use in cooking and baking
- Ingredient for Bakery, Pastry and Confectionery Products
- For use in manufacture of recombined milk and milk products
Packaging: Unsalted Butter is wrapped in a polythene liner and then packed in 25 Kg cardboard carton. 40 cartons x 25 Kg per pallet Minimum Order Quantity: 25 Kg carton
|
|
|
$ P.O.A.
|
|
|
|
|
